200g pearled spelt
2 large shallots, finely chopped
2 cloves of garlic, finely chopped
1 litre hot vegetable stock
2tbsp rapeseed oil
150g hard goats cheese
100g fine asparagus spears
1 lemon, zest and juice
Place the spelt in a solid steam container along with the shallots and garlic. Pour over stock until the spelt is covered by about 1cm of stock. Place the spelt in the steam oven and steam at 100°C for 25 minutes.
Once the spelt is cooked, place the asparagus on a perforated steam tray and steam at 90°C for 3 minutes.
Meanwhile, heat the butter and oil in a saucepan. Add the spelt and stir well. Gradually add stock until the spelt begins to resemble the consistency of a risotto.
Grate in two thirds of the cheese and the lemon zest and juice.
When the asparagus is cooked, chop two thirds of the spears into bite sized pieces and stir through the spelt. Season to taste.