Spelt Risotto

For the spelt risotto, peel and finely dice the onion. Heat half of the butter in a saucepan and sauté the onions in it. Add the spelt and sauté briefly while stirring.

Pour in the soup and bring to the boil. Leave to swell for about 30 minutes at a low temperature in a closed saucepan.

Meanwhile, wash the carrots, peel the kohlrabi and cut both into cubes. Clean the spring onions and cut them into rings.

Melt the remaining butter in a frying pan and sauté the vegetables in it. Season with tarragon, pepper and salt.

Once the cereal has absorbed all the cooking liquid, add the parsley and vegetables and serve the spelt risotto hot.

Tip: Stock up on high-quality spices – it pays off!

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