1 Place the spelt, enough hot vegetable stock to cover
the spelt and a drizzle of good olive oil into a solid
container and steam at 1000c for 30 minutes.
2 Meanwhile, heat 15g of butter and a tablespoon of
olive oil in a pan, and sauté the mushrooms until starting to brown, add then the garlic and cook for 30 seconds.
3 Add the white wine into the pan, and cook until
all the alcohol is evaporated. Add the herbs and chilli
flakes and place somewhere to keep warm.
4 Once the spelt is cooked, add it to the pan, and stir
on a medium high heat for a minute, along with the
remaining butter and parmesan, and stir until the
risotto reaches a lovely creamy consistency.
5 Check the seasoning and serve.