Asparagus & Mushroom Risotto

Name: Asparagus & Mushroom Risotto
Ingredients: 2 cups spelt berries (or arborio rice for faster cooking); 7 cups stock (vegetable, mushroom or chicken); 1-2 tbsp butter or oil; 1 small onion, finely minced; 1 clove garlic, minced; 1/2 tsp salt; 2 cups mushroms, washed and sliced (if using shiitake, make sure to remove stems first); 1/2 cup sherry or white wine; 1 bunch asparagus (or if not in season, try broccoli, kale or chard); 1/2 cup finely grated hard, salty cheese (optional); Zest from 1 lemon; Ricotta for serving (optional)

freshforkmarket.com

Ingredients2 cups spelt berries (or arborio rice for faster cooking)7 cups stock (vegetable, mushroom or chicken)1-2 tbsp butter or oil1 small onion, finely minced1 clove garlic, minced1/2 tsp salt2...

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Ingredients

2 cups spelt berries (or arborio rice for faster cooking)
7 cups stock (vegetable, mushroom or chicken)
1-2 tbsp butter or oil
1 small onion, finely minced
1 clove garlic, minced
1/2 tsp salt
2 cups mushroms, washed and sliced (if using shiitake, make sure to remove stems first)
1/2 cup sherry or white wine
1 bunch asparagus (or if not in season, try broccoli, kale or chard)
1/2 cup finely grated hard, salty cheese (optional)
Zest from 1 lemon
Ricotta for serving (optional)