Spelt Risotto with Fennel

Ingredients:

• 1 cup spelt
• 1 shallot
• 1 fennel root
• 1/4 tbsp. grated parmesan

Preparation:

1. In a blender, puree 1 cup of spelt until about half the grains are broken into smaller pieces. In a medium saucepan over medium-high heat, sauté 1 finely chopped shallot and 1 finely chopped fennel root in 2 tablespoons of butter for 5 minutes.
2. Add the spelt and 1 teaspoon of coarse salt. Add 4 cups of water and bring to a boil. Cook until the spelt is tender, 15-20 minutes.
3. Add 1/4 cup grated Parmesan and 2 tablespoons mascarpone, season with salt and pepper to taste. Sprinkle the risotto with shaved Parmesan and chopped fennel.