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Spelt risotto with purple sprouting broccoli and mushrooms
Fruit and vegetables
1
onion
, finely chopped
200g/7oz
purple sprouting broccoli
, halved
200g/7oz
mushrooms
(preferably ceps), cut into similar-sized pieces
1
garlic
clove, crushed
1
spring onion
, thinly sliced
Tins, packets and jars
200g/7oz pearled
spelt
Cooking ingredients
1 litre/1¾ pints
vegetable stock
or water
3 tbsp
olive oil
Dairy, eggs and chilled
2 tbsp unsalted
butter
100g/3½oz
Parmesan
cheese (or similar vegetarian hard cheese), grated
Other
125g/4½oz
white wine
salt and freshly ground black pepper
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