Small Spelt (Einkorn) Risotto with Chef’s Vegetable Medley

Instructions

1. Blanch the vegetables in boiling salted water until cooked but still crisp.
2. Transfer them to ice water to cool them, and store in the refrigerator.
3. Chop the onion and start to cook  in olive oil.
4. Once the onion becomes fragrant, add the einkorn, then pour in the white wine.
5. Let the wine evaporate, then add vegetable stock until just covering the grains.
6. Simmer gently for 40 minutes, then set aside.
7. Blend the spinach with a little olive oil, then set aside.
8. Finish the risotto by stirring in the mascarpone and parmesan.
9. Reheat the vegetables before serving.
10. At the last moment, mix the blended spinach into the risotto, then add the vegetables.