Preparation time: 10 min
Cooking time: 35 min
Serves 4

 INGREDIENTS

• 5 lb einkorn
• 1 chopped onion
• 7 oz Romanesco broccol
• 5 cups vegetable stock
• 3 fl oz white wine
• 1 tbsp. olive oil
• Salt & pepper

METHOD

Heat the wok to 2/3 of the maximum power of your stove and add the olive oil.

Add the onions and sweat them for 2 minutes.

Add the einkorn and heat until translucent, for 3 minutes, then pour the white wine.

Once the wine has evaporated, add a large ladle of stock and stir until it has been fully absorbed.

Repeat this step for 35-40 minutes.

Once it is cooked, grate the Romanesco broccoli like Parmesan cheese and season.

Serve with little florets of raw Romanesco. 

Tip: you can cook your risotto ahead of time and reheat it with a little stock.