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Fennel & Spelt Risotto

Serves 2


1 bulb fennel

2 tsp fresh thyme

2 cloves garlic

100g quick cook Italian spelt

1 tin butter beans

1 tsp mushroom powder or dried porchini mushrooms (Not essential)

1 Lt vegetable stock

100g french beans

Juice 1/2 lemon

For herby breadcrumbs;

40g breadcrumbs

2 tbsp fresh chopped parsley

Few sprigs fresh fennel leaves


  1. Heat a little olive oil in a non-stick pan. Slice the fennel, and cook in the pan for 5-10 minutes until caramelised.

  2. Meanwhile, drain the butter beans and blend them until smooth.

  3. Finely chop the thyme and garlic, and add to the fennel for a few minutes.

  4. Add the spelt, blended butter beans, mushroom powder and some stock. Cook on a low heat for 20 minutes, regularly stirring and adding more stock.

  5. Once the spelt is cooked, trim and half the french beans. Add into the pan and cook for a further 10 minutes. You may need to add more water.

  6. For the breadcrumbs, heat a little olive oil in a frying pan and add the breadcrumbs, parsley and fennel. Gently toast for around 5 minutes until golden.

  7. Finish the risotto off with the lemon juice, and serve sprinkled with breadcrumbs.



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