Boil the spelt in salted water for about 20 minutes until soft, then let it steep for about 5 minutes.
Cut vegetables into small cubes, sauté in olive oil, pour in wine and steam until soft. Add spelt and season.
Fold in cheese cubes and herbs and stir the spelt risotto with zucchini to a creamy consistency.
Preparation Tip:
The spelt risotto can also be served as a side dish. You can always vary the vegetables according to choice and season.
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