This is a very quick but delicious and hearty autumnal dinner. Looking back my teenager self would never have dreamt of cooking this as I used to hate parsnips, mushrooms and goats cheese, how things have changed! I love how quick and easy this meal is, yet it looks and tastes like it has been simmering away for a full afternoon. It came about when I decided to make a parsnip and mushroom risotto, only to find that I didn’t have any mushrooms so dashed next door to my sisters to see if she had any but she only had dried porcini mushrooms, which I love so I knew this would work.
Dried mushrooms are a fantastic autumn and winter staple in my household, they have so much flavour and make a great rich stock or sauce which vegetarian meals sometimes lack. This can easily be made vegan by omitting the goats cheese, as it doesn’t loose anything by not having it there. I just shaved some on top as I had some in the fridge which needed using up. Depending on the type of spelt you use the cooking time may vary but mine cooks in 20-30 minutes.
Porcini and Parsnip Risotto
Ingredients (serves 1)
- 75g spelt
- 4 small parsnips
- 20g dried porcini mushrooms, soaked according to instructions
- 200ml stock
- 1 tsp dried Thyme
- Salt and pepper
- 2 cloves of garlic
- Goats cheese, optional
- Cut the parsnips into quarters, lengthways, place in a baking tray, drizzle with olive oil, 1 tsp of thyme and salt and pepper. Place in the oven and cook for 20 minutes at 200C.
- Once the parsnips are cooked, place the spelt into a pan with the porcini mushrooms and soaking liquid, add 200ml of stock (I used mushroom) and leave to simmer for 20 minutes, stirring occasionally.
- After 20 minutes, cut up half of the roasted parsnips and add them to the pan and leave to simmer for a further 10 minutes.
- To assemble, place the risotto in a bowl, place the remaining parsnips on top then shave some hard goats cheese on top.
Enjoy! H x