MATCHA MUSHROOM SPELT RISOTTO

"Mushrooms go really well with matcha, especially when helped along with a little butter, as in this recipe. Shiitake and shimeji mushrooms are used here, but this risotto would work equally well with chestnut mushrooms."

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MATCHA MUSHROOM SPELT RISOTTO

Serves 2 Takes 1 hour, plus overnight soaking time

INGREDIENTS

• 160g/5½oz spelt grains, soaked overnight, rinsed and drained

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 300ml/11fl oz vegetable or chicken stock

• 1 tbsp unsalted butter

• 100g/4oz mixed shimeji and shiitake mushrooms, cleaned

• ½ tsp matcha powder

• 1 tbsp yeast flakes or grated Parmesan cheese

• Sea salt

• Red lace mustard leaves (optional)

1. Add the soaked spelt grains to a saucepan and cover with water. Bring to the boil, then simmer for 20 minutes. Drain, rinse and set aside.

2. Place the olive oil in a large saucepan over a medium heat and saute the onion for around 10 minutes. Add the spelt, stirring to coat all the grains in the oil.

3. Ladle half of the hot stock into the pan with the grains and bring to the boil, then reduce to a gentle simmer and cook for around 10 minutes, stirring occasionally. Add more stock as needed to cook the spelt and create a risotto-like texture.

4. Meanwhile, melt the butter in a separate pan and saute the mushrooms with the matcha powder and a little sea salt. Either stir the mushrooms through the cooked spelt or pile the mushrooms on top of it in bowls.

5. Sprinkle with yeast flakes or Parmesan, and garnish with red lace mustard leaves, if using.