Ingredients for 4 persons) :
- 350g small spelled
- 1 onion
- 60g parmesan
- 10cl of Le Grand Cèdre white wine
- 2 vegetable stock cubes
- Subtle olive oil
- Salt pepper
Recipe :
Soak the einkorn in cold water for 12 to 24 hours to make it easier to cook.
1. Brown the sliced onion in a saucepan over low heat with a little olive oil.
2. Add the spelled and mix for 1 minute.
3. Pour in the white wine and let it evaporate while stirring.
4. Salt and pepper.
5. Bring 1.5L of water to the boil with the stock cubes.
6. Pour 2 ladles of it over the spelled and cook for about 40 minutes, adding the broth little by little.
7. Incorporate 30g of parmesan.
8. Cover and let sit for 5 minutes.
9. Arrange the plate with the risotto, sprinkle with the rest of the parmesan and drizzle with Subtile olive oil.
Enjoy your food !
