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Aine Carlin’s Creamy Spelt and Mushroom Risotto

Serves: 2

Cost Cutting Eco Friendly Quick Make

This recipe by Aine Carlin of Pea Soup Eats is wonderfully creamy and filling

Aine Carlin’s Creamy Spelt and Mushroom Risotto Recipe: Veggie


1 x 250g pack Merchant Gourmet Spelt

1 large shallot

3 garlic cloves

250g chestnut mushrooms

3 tbsp coconut cream

¼ tsp english mustard

20g toasted pine nuts

20g curly leaf parsley

zest & juice ½ lemon

Olive oil

Extra virgin olive oil

Vegetarian Parmesan

Sea salt and black pepper

To serve:

Roasted cherry tomatoes


  • Heat 1 tbsp of olive oil in a large pan or skillet. Finely chop the shallot and add to pan. Season and sweat until translucent.
  • In a separate pan, heat a tablespoon of oil in a small skillet. Slice the mushrooms and add to pan. Season with salt and freshly ground black pepper and let them cook over a low heat until they begin to exude their juices. Mince the garlic and add to pan. Stir to coat and cook for a further 3-4 minutes.
  • Add the spelt to the pan along with the shallots. Pour over any excess liquid from the mushrooms and let the spelt absorb the flavours.
  • Once the mushrooms are reasonably dry, transfer to the spelt pan and stir to combine. Add the coconut cream, lemon zest, juice, mustard and season generously. Cook gently for around 2-3 minutes before tossing in the toasted pine nuts and finely chopped parsley.
  • Roast some vine tomatoes in a pre-heated oven at 180C for around 20 minutes before serving.
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