Spelt Frumenty or ‘Risotto’ with Cider and Mushrooms

Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About


  • 250 g (8oz) spelt grains sprig of rosemary
  • 2 tablespoons extra-virgin olive oil or butter
  • 500 mls (18oz) dry or medium cider, boiling
  • at least 500 mls (18oz) vegetable stock, boiling
  • 250 g (8oz) mixed fresh mushrooms, sliced
  • a few pieces dried ceps, soaked in hot water


Fry the spelt grains in oil until well coated, and then add the rosemary and a quarter of the cider, and cook over a brisk heat until it has been absorbed. Ladle in more cider, stir, and cook until the mixture is drying, and then continue adding liquid in the same way, using the stock once the cider is finished.

Fry the mushrooms in a little butter or oil, and add them and the soaked ceps to the frumenty, and continue cooking until the grain is tender.

Serve in heated soup bowls, handing round grated cheese separately, if you wish.