- Heat the olive oil in a wide frying pan over a medium heat.
- Add the onion and cook gently until softened and lightly caramelised.
- Stir in the Merchant Gourmet Wholegrain Spelt.
- Gradually add the vegetable stock, stirring regularly.
- Add the grated pecorino and continue cooking for 5–10 minutes until the liquid has reduced and the mixture becomes creamy.
- Meanwhile, blanch the asparagus in boiling water for 2 minutes until just tender, then drain.
- Divide the spelt risotto between bowls and top with the asparagus.
- Finish with plenty of freshly ground black pepper and serve immediately.
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