A spring supper

Thought you might like this, a very green ‘speltotto’ recipe to celebrate the joys of late spring.

1 red onion

2 cloves garlic

250g pearled spelt

1 litre chicken stock

1 glass white wine

bunch asparagus, sliced into 3 cm pieces

3 courgettes, grated

pecorino or parmesan cheese

1 tsp lemon thyme

  • fry the onion and garlic over a low heat for 5-10 mins
  • add a glass of wine and the spelt, simmer til absorbed
  • add half the chicken stock, the lemon thyme and simmer til absorbed
  • meanwhile, fry the courgettes and asparagus with a pinch of salt
  • add the remaining half of the chicken stock to the spelt
  • when absorbed, mix the spelt and vegetables together
  • serve with pecorino or parmesan

Yum x

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