For the cauliflower purée
1 cauliflower 100ml rapeseed oil
For the rest of the risotto
2 shallots, finely chopped 2 cloves garlic, crushed 2 sticks celery, finely chopped 500ml water or stock 1/2 leek, finely chopped 2 tbsp rapeseed oil 200g spelt 200ml white wine 500ml water or stock 50g chopped parsley to add at the end 50g sheep rustler grated
Local spelt, local caulis, local oil and local cheese – a true Westcountry dish of satisfaction.
For the cauliflower purée, cut the cauliflower into small pieces and boil until soft. Drain well and puree in blender. Add the oil and set aside.
For the rest of the risotto, in a large pan, sweat all the vegetables in the oil until they soften. Add the spelt and cook for a few mins then add the wine. Keep mixing so it doesn’t stick to the pan. Cook for a few minutes then gradually add the stock so it absorbs into the grains. Continue until the spelt is tender and the liquid has been absorbed.
Add the cauliflower purée until your risotto has a light creamy consistency.
Add the cheese to taste, season with salt and pepper and add the parsley. Or for a nice vegan alternative use a lightly pickled cauliflower instead of the cheese.