Swede and Spelt Risotto Recipe - River Cottage

Ingredients

• 1 litre vegetable stock
• 20g butter
• 2 tablespoons rapeseed or olive oil
• 2 medium onions, chopped
• 1 garlic clove, finely chopped
• 350g swede, peeled and cut into 1cm dice
• 300g pearled spelt (or barley)
• A good handful of parsley, finely chopped
• 50g Parmesan or hard goat’s cheese, grated, plus extra to serve
• A few gratings of nutmeg
• Salt and freshly ground black pepper