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Spelt & wild mushroom risotto
- 200g pearled spelt
- 25g dried porcini mushrooms
- tbsp olive oil
- 1 onion , finely diced
- 2 garlic cloves , finely chopped
- 100g chestnut button mushrooms , cut into quarters
- 100ml white wine
- 1l hot vegetable stock
- 1 tbsp low-fat crme frache
- bunch chives , finely chopped
- handful grated pecorino or Parmesan to serve (optional)
Directions:View on BBC Good Food
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