Pearled Spelt Risotto with Asparagus Tips Potobellini Mushrooms & Truffle Pecorino

by Zarina
Pearled Spelt Risotto with Asparagus Tips Potobellini Mushrooms & Truffle Pecorino

Sounds quite fancy, right? It’s really not… you wouldn’t believe how easy this is to whip up. All the ingredients are easily available or replaceable. It turned out so gorgeously light made with pearled spelt instead of risotto rice… the earthiness of the mushrooms paired with the fresh asparagus was a match made in heaven… warm, velvety, decadent… exactly how a risotto should be.

I sautéed garlic, onion and leeks, then added soaked pearled spelt and a splash of vermouth (or white wine). I soaked some dried shiitake mushrooms, chopped them up, used the mushroom soaking liquid as part of the risotto stock, added freshly sliced portobellinis (or any mushroom), and more stock. Then blanched asparagus tips were added at the last minute along with a little oat cream @oatly, a handful of grated truffle pecorino (regular pecorino works fine) and some garlic chives from my garden. Finished with sea salt, freshly ground black pepper, a twist of chilli flakes, and a good quality extra virgin olive oil drizzle. I used the beautiful Colive EVOO @colive.oil

Pearled spelt is a much more nutritious option than risotto rice, and I love that it doesn’t overcook as risotto can so you can pre-make it and it will still hold its bite when re-heated.

Pearled Spelt Risotto with Asparagus Tips Potobellini Mushrooms & Truffle Pecorino

Pearled Spelt Risotto with Asparagus Tips Potobellini Mushrooms & Truffle Pecorino

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 200g Pearl Spelt
  • 25g Dried shiitake mushrooms
  • ½ Leek finely chopped
  • 1 Onion finely diced
  • 6 Garlic cloves crushed
  • 200 g Small portobellini mushrooms sliced
  • 200g Asparagus Tips cut into 1cm pieces
  • 100ml Vermouth or White Wine
  • 750ml Chicken or vegetable stock
  • 2 tbsps Oatly creamy oats Fraiche or creme fraiche
  • 2 tbsps chopped garlic chives or regular chives finely chopped
  • Handful truffle pecorino cheese or regular pecorino chopped small
  • Extra Virgin Olive Oil
  • Sea Salt
  • Freshly ground Pepper
  • Chilli flakes


  1. Put the spelt into a bowl and cover with water to soak for 20 mins, drain and set aside.
  2. Soak the dried mushrooms in just enough boiling water to cover them for 20 minutes (about 100ml) until soft, drain, but reserve soaking liquid and chop mushrooms small, set both aside.
  3. Slice the asparagus tips on the diagonal about 2cm in length, blanch in boiling water for 1 minute, and then plunge into ice-cold water.  Drain and set aside on paper towels
  4. Put a saucepan on medium heat with a little olive oil and sauté the onions, leeks, and garlic until soft.
  5. Add the spelt and vermouth, keep stirring, and cookout until most of the vermouth evaporates. 
  6. Add the sliced portobellini mushrooms and reserved dried mushroom soaking liquid and stir well.
  7. Gradually add the stock 1 cup at a time until spelt is cooked.  You may not need all the stock, so do not add too much too quickly.
  8. Each time you add some stock, wait until all the liquid has absorbed before you add more. The spelt should take about 20 minutes to cook.
  9. Add sea salt, freshly ground black pepper, and chilli flakes to taste
  10. Add asparagus tips, Oatly creamy oats fraiche, truffle pecorino, and garlic chives, and keep stirring until all the cheese is melted and gooey
  11. Spoon onto a serving plate and sprinkle more cheese and chives over the top if desired.  Serve immediately.
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