The peas in this tasty risotto can be substituted with fresh broad beans.


1 litre good chicken or veg stock
50g unsalted butter, plus an extra knob
1 onion, peeled and finely chopped
3oog pearled spelt, rinsed
500g fresh shelled peas
sea salt, black pepper
500g spinach leaves
100g freshly grated Parmesan
3 tablespoons lemon juice
coarsely chopped flat-leaf parsley and extra virgin olive oil, to serve


Heat the oven to 190C (170C fan oven)/ gas mark 5/375F Bring the stock to the boi lin a small saucepan. Melt 50g butter in a large cast-iron casserole over a medium heat, add the onion and garlic and fry for several minutes, stirring occasionally, until softened, without colouring. Add the spelt and then stir-fry for about a minute, then add the peas, the stock and some seasoning. Bring to the boil, cover and cook in the oven for 25 minutes.

Place the casserole over a medium heat, then fold the spinach into the risotto in three goes, stirring constantly until it wilts. Stir in a knob of butter, the 100g Parmesan and lemon juice, then taste for seasoning. Serve with more parmesan scattered over, some parsley and a drizzle of olive oil.