This recipe is a really tasty version of a regular risotto but uses pearl spelt which in short, is higher in fibre than Arborio rice, has a lower GI and has a great texture and nutty flavour, making this a delicious dish! Once you’ve bought it for this recipe, it will surely become a store cupboard staple as it’s great for adding into soups, stews and salads.
TIP: to shell and skin the broad beans, remove the beans for the pods. Steam for 2 minutes. Run under cold water and then gently squeeze the bean from its skin. Alternatively, when they’re not in season, frozen beans can also be used.