Spelt Risotto

Get a large cooking pan on high heat, drizzle some oil in there and fry the mushrooms until they start to colour.

Turn down the heat to a medium and add the onion, fry until the onion turns transparent. Then, add the spelt, stir and heat it through for a minute or so.

Deglaze this with the water and add the Knorr Vegetable no salt Stock Cubes and stir until dissolved.

Bring to a boil, turn down to a simmer and gently cook the spelt until almost cooked (Add some additional water if it’s starting to get too dry)

When almost cooked add the Cheddar cheese and crème fraiche and heat it through until cooked.

Stir the watercress, spinach and celery cubes through the risotto, stir until the watercress starts to collapse, and season to taste.

Plate the “risotto” and garnish with some additional watercress and the roasted walnuts on top.