Spelt Risotto

For the spelt risotto, soak the spelt in enough cold water the day before. Cook the clear vegetable soup, drained spelt grains, bay leaves and half a teaspoon of salt for 40 minutes over low heat.

In the meantime, clean and chop spring onions, pluck thyme leaves. Cut apples into quarters, remove stones and cut into slices. Steam spring onions and apple slices in hot apple juice for one minute and set aside. Whip the cream until stiff and chill.

Carefully stir the thyme leaves and the spring onion-apple vegetables together with the liquid into the spelt. If the risotto is too dry, add some soup or possibly apple juice – the risotto should be viscous and creamy.

Season to taste with pepper, salt and grated nutmeg. Carefully fold in the whipped cream and serve the spelt risotto hot.

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