Servings: 4

1 litre vegetable stock 1 litre vegetable stock
10g butter 10g butter
1 tablespoons olive oil 1 tablespoons olive oil
2 medium onions, chopped 2 medium onions, chopped
1 garlic clove, finely chopped 1 garlic clove, finely chopped
350g squash, peeled and cut into 1cm dice 350g squash, peeled and cut into 1cm dice
300g pearled spelt (or barley) 300g pearled spelt (or barley)
A good handful of parsley, finely chopped A good handful of parsley, finely chopped
50g Parmesan or hard goat’s cheese, grated, plus extra to serve 50g Parmesan or hard goat’s cheese, grated, plus extra to serve
A few gratings of nutmeg A few gratings of nutmeg
Salt and freshly ground black pepper Salt and freshly ground black pepper

INSTANT POT METHOD
Heat the butter and oil, add the onions and sweat gently, stirring, for about 10 minutes, until soft. Add the garlic and squash and stir for a couple of minutes.
Add the spelt (or barley) to the pan and stir for a couple of minutes, making sure all the grains are well coated with butter and oil.
Add 2½ cups of liquid to every cup of grain, put on the id, seal and cook for 10 mins with a natural release.
Stir in the chopped parsley and grated cheese. Add salt, plenty of black pepper and a few gratings of nutmeg. Serve, topped with more grated cheese. A crisp green salad is the ideal accompaniment.
STANDARD METHOD
Bring the stock to a low simmer in a small pan and keep over a very low heat.
Heat the butter and oil in a large saucepan over a medium-low heat. Add the onions and sweat gently, stirring, for about 10 minutes, until soft. Add the garlic and swede and stir for a couple of minutes.
Add the spelt (or barley) to the pan and stir for a couple of minutes, making sure all the grains are well coated with butter and oil.
Now start adding the stock, about a quarter at a time, as you would for a risotto, stirring often and letting each addition be absorbed before you add the next. It should take about 25 minutes for the spelt to cook to a tender texture with a hint of bite still in the grains. By this time the swede will be completely tender too.
Stir in the chopped parsley and grated cheese. Add salt, plenty of black pepper and a few gratings of nutmeg. Serve, topped with more grated cheese. A crisp green salad is the ideal accompaniment.