Spelt, Barley, Squash and Carrot Risotto - Great British Chefs

Ingredients

• 150g of spelt
• 8 carrots, peeled
• 1 butternut squash, peeled, seeds removed
• 3 knobs of butter
• 2 tbsp of milk
• 2 shallots
• 1 garlic clove
• 1 celery stick
• 150g of pearl barley
• 100ml of white wine
• 50g of cooked chestnuts, chopped
• 200g of Parmesan, or vegetarian hard cheese, grated
• 4 tsp truffle oil
• 1 tbsp of pistachio nuts
• 1 handful of pea shoots
• pepper
• salt
• olive oil