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Creamy Spelt Risotto with Roasted Mushrooms with Celsius°Cooking™

1 hr 10 mins - Total Time
- Time of day
2 - Servings

This simple recipe shows you how to make the perfectly cooked, creamy risotto every time. The mushrooms complement the flavors of the spelt and the arugula adds the brightness and touch of color.

Creamy Spelt Risotto with Roasted Mushrooms with Celsius°Cooking™

1 hr 10 mins - Total Time
- Time of day
2 - Servings
DOWN TO RECIPE

This simple recipe shows you how to make the perfectly cooked, creamy risotto every time. The mushrooms complement the flavors of the spelt and the arugula adds the brightness and touch of color.

25 min Prep Time 45 min Cook Time 1 hr 10 mins Total Time

Choose number of servings

Ingredients

For the Mushrooms

  • Unsalted Butter (diced) 2 tbsp
  • Mushrooms (cleaned and shredded) 200 g
  • Kosher Salt as needed
  • Black Pepper as needed

For the Risotto

  • Unsalted Butter (diced) 2 tbsp
  • Yellow Onion (finely chopped) 60 g
  • Garlic Clove (finely chopped) 1
  • Spelt Grain 200 g
  • Vegetable Stock (mushroom or umami) 1000 ml
  • Parmesan Cheese (grated) 75 g
  • Arugula 40 g

Tools that you will need

General Equipment

  • Large Spoon
  • Medium mixing bowl
  • Paper Towel (as needed)
  • Plates or Trays
  • Rubber Spatula
  • Slotted Spoon
  • Small Mixing Bowl
Cooking Step

Cooking Steps Prep Cooking

1. Connect the Cookware

Turn the burner on and place the cookware on it. Tap the cookware twice until the symbol apears on the cooktop. Select Heating up and Frying and set the temperature to 165°C.

2. Add the Butter for the Mushrooms

Add into the preheated pan and allow it to melt.

Unsalted Butter (diced)2 Tbsps.

3. Add and Cook the Mushrooms

Add the mushrooms and cook for 5 minutes or until the start to crisp up.

Mushrooms(cleaned and shredded)200 grams

4. Season the Mushrooms

Season the mushrooms as they cook

Kosher Salt1 pinch
Black Pepper5 turns

5. Remove the Mushrooms

Transfer the mushrooms to a plate or tray lined with paper towels and keep in a warm area in the kitchen or in a low-temperature oven.

6. Connect the Cookware

Turn the burner on and place the cookware on it. Tap the cookware twice until the symbol apears on the cooktop. Select Boiling/ Cooking with Water and set the temperature to 220°C.

7. Add and Cook the Butter, Garlic and Onion

Add the ingredients and cook for 1-2 minutes until the aromatic turn translucent.

Unsalted Butter (diced)2 Tbsps.
Garlic Clove (finely chopped)1
Yellow Onion (finely chopped)60 grams

8. Stir in the Spelt Grain

Stir to combine.

Spelt Grain200 grams

9. Add the First Portion of Stock Begin Cooking the Risotto

Add the first portion of stock and cook the spelt for 13 minutes or until the stock is fully absorved. Stir frequently while cooking the spelt.

Vegetable Stock (mushroom or umami)400 ml

10. Season the Risotto

Now that the first portion of stock has absorved, stir in the salt and mix until well incorporated.

Kosher Salt1 tsp.

11. Add the Second Portion of Stock and Continue Cooking the Risotto

Add the second portion of stock and continue cooking the spelt for 13 more minutes or until the stock is absorbed fully. Stir the spelt frequently while cooking.

Vegetable Stock (mushroom or umami)300 ml

12. Add the Last of the Stock and Finish Cooking the Risotto

Add the last of the stock and continue cooking for 13 more minutes or until the liquid has been almost fully absorbed. Stir frequently as the spelt cooks.

Vegetable Stock (mushroom or umami)300 ml

13. Add the Parmesan, Arugula and Mushrooms

Turn the burner off, then stir in the ingredients until well incorporated.

Parmesan Cheese (grated)75 grams
Arugula40 grams
Cooked Mushroomsall

14. Serve Immediately

Add some risotto into the serving bowls, and sprinkle with some parmesan. Garnish with your favorite fresh herb.

Cooked Mushroomsas needed

Finished cooking!

Good job! We hope you enjoy your meal. Feel free to share on social media and remember to tag #CelsiusCooking!