Basic Spelt Risotto (VG)


I always loved risotto, but it’s a long time ago I ate rice. I don’t know what it is, but my body doesn’t love it. It feels really heavy in my stomach and so I just stopped eating it.

But then I bought a bag of spelt and I didn’t know what to do with it. I only knew spelt from the flours and bread, not the whole grain. But then I thought; why not use it as a replacement for rice. This was the first time ever I cooked with spelt and it turned out pretty awesome. The BF even told me he liked it better than ‘normal’ risotto. Whoop whoop!


2 Servings


  • 200 gr Mushrooms
  • 150 gr Vegan bacon bits (Vivera)
  • 1 clove of Garlic
  • 1000 ml Vegetable stock
  • 120 gr Peas (frozen)
  • 150 gr Spelt
  • Vegan grated cheese



  1. Slices the mushrooms
  2. Heat up a pan, put in some oil and bake the bacon bits until crispy.
  3. Add in mushrooms and crush the garlic and put in the pan, don’t let it burn!
  4. Now put in the spelt and a couple of spoons of the stock. And stir.
  5. Keep watching the pan, every time all the liquid is absorbed you put in a couple of spoons of the stock. Repeat this until the desired consistency; I like my spelt risotto with a little bit of bite.
  6. Add in the peas and let it sit for a couple of minutes.
  7. Take of the heat and stir in a little bit of the vegan cheese, this makes it creamy just like normal risotto. You can season with a pepper and salt, if you like.

Serve with a little bit of the grated cheese on top.





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