Pearled spelt risotto is such a versatile dish. I did dither over whether calling it a risotto is the right title, but in essence it is what it resembles and the method is not too dissimilar.
The following recipe, is more a guide. I do not measure and I use whatever veg I have in the fridge or freezer. It really is so adaptable. Peas and broad beans in spring. A heartier mix of butternut squash and mushrooms in Autumn.
Pearled Spelt Risotto
250g Pearled Spelt
1tbsp olive oil
1/2 an onion or 2 shallots diced finely
3 cloves of garlic (minced)
125ml white wine
120g each of frozen peas and baby broad beans (defrosted)