Farrotto con Verdure di Stagione (Spelt Risotto with Seasonal Vegetables)

• 1.2 liters Vegetable stock
• 60 g Parmesan
• 1 medium Leek
• 2 medium Carrot
• 2 medium Courgette
• 3 tbsp Olive oil
• 320 g Spelt grain, pearled
• 150 ml Dry White Wine
• ½ tsp Black pepper, freshly ground

1. Pour the vegetable stock into a saucepan and bring it to a gentle simmer, then keep it hot over a low heat. Grate the parmesan and set it aside.
2. Trim and wash the leek well, then slice it. Peel the carrots and cut them into small dice; cut the courgettes into small dice too.
3. Heat 2 tbsp of the olive oil in a large frying pan over a medium heat. Add the leek and cook for 3 to 4 minutes until softened, then stir in the carrots and cook for 4 minutes more.
4. Stir in the courgette and cook for 2 minutes, then tip the vegetables into a bowl. Add the remaining 1 tbsp olive oil to the pan, add the spelt, and toast for 2 minutes, stirring so it does not catch.
5. Pour in the dry white wine and let it bubble until almost fully absorbed. Add a ladle of hot stock and stir; once it is mostly absorbed, add another ladle and repeat.
6. Continue adding stock a ladle at a time, stirring often, for 18 to 22 minutes until the spelt is tender with a slight bite and the mixture looks creamy. You may not need every last drop of stock, or you may need a little more time depending on the spelt.
7. Fold the vegetables back into the pan and warm through for 2 minutes. Take off the heat, stir in the parmesan and black pepper, and rest for 2 minutes so it turns glossy and spoonable.

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