I cover 100-120 gms of cracked spelt with cold water, bring to the boil, add a teaspoon of vegetable stock in granules and simmer for about 30 minutes. I top up with water from time to time; the final result should be thick but soupy. In the meantime I chop 2 small carrots, 2 sticks of celery, an onion and a chilli and sweat them in extra-virgin olive oil. I add two plum tomatoes from a tin and cook a little longer. I add the “soffrito” of vegetables to the farro towards the end of its cooking time. I add salt and pepper to taste.
This soupy “risotto” is perfect for a cold evening, just like last night. When is summer coming? It’s the end of May, for goodness sake!