Bring the stock to a low simmer in a small pan and keep over a very low heat.
Heat the butter and oil in a large saucepan over a medium-low heat. Add the onions and sweat gently, stirring, for about 10 minutes, until soft. Add the garlic and swede and stir for a couple of minutes.
Add the spelt (or barley) to the pan and stir for a couple of minutes, making sure all the grains are well coated with butter and oil.
Now start adding the stock, about a quarter at a time, as you would for a risotto, stirring often and letting each addition be absorbed before you add the next. It should take about 25 minutes for the spelt to cook to a tender texture with a hint of bite still in the grains. By this time the swede will be completely tender too.
Stir in the chopped parsley and grated cheese. Add salt, plenty of black pepper and a few gratings of nutmeg. Serve, topped with more grated cheese. A crisp green salad is the ideal accompaniment.
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