A NEW recipe for you guys! This latest plant-based creation is the third of my new vegetarian dinner recipes for 2019 – it was a 2019 resolution to make one new dinner each week without using meat! And happily, I get to share the creations with you guys!

Recipe (Serves 4)

Ingredients

• 1 tsp of dried thyme
• 1 tsp of dried rosemary
• 1 tsp dried parlsey
• 1 tbsp of extra virgin olive oil (for cooking)
• 2 garlic cloves, finely chopped
• 1 red onion, peeled and finely chopped
• 250g of button mushrooms, stems removed and sliced
• 1 pack of fresh washed spinach leaves
• 200g of Spelt, rinsed
• 500ml of vegetable stock
• A twist of black pepper + pinch of sea salt
• Optional: A gorgeous nutty topping option is a handful of chopped hazelnuts!

Method

1. Set a pot on a medium heat on the hob or stove, and add the olive oil.
2. Add the garlic and onions, and sweat the onions until translucent (usually 3-4 minutes).
3. Add the mushrooms and spinach, then cook for another 2-3 minutes.
4. Add the dried herbs and mix well.
5. Add the spelt, followed by the vegetable stock.
6. Stir everything together and bring to the boil.
7. Once at boil, turn the heat down to a simmer and simmer for 30-35 minutes. Add extra liquid during this time if the risotto dries out – make sure to check on it every ten minutes or so!
8. There should be a small bit of liquid left by the end of your cooking time.
9. You’re good to go!

Enjoy guys! Tag me if you try this recipe out – @theirishbalance on Instagram/Twitter/Facebook!

Ciara:) x