First soak the dry mushroom for at least ten minutes.
Meanwhile take a heavy bottom pan and heat the oil and then add the onion and garlic with a small pinch of salt.
Reduce the heat and sauté for a couple of mins. If it looks as through the onion will catch (brown) add a splash of the stock.
Then add the mushrooms and stir through for a few moments. Next pour in the spelt and stir all the ingredients together.
Now add large glug of your stock and reduce the heat and give a stir.
As the stock begins to reduce add another glug, stir gently. Repeat until the stock has been used. This will take about 20 mins. Don’t try to rush this stage, you want the spelt to slowly absorb every bit of the lovely stock.
Just before you are ready to serve, add the lemon juice, parsley and the cheese, stir through.
Serve risotto with a rocket salad.
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