Vegetarian Risotto with Einkorn and Romanesco Cabbage

Recipe

1 Heat the wok to 2/3 of the maximum power of your stove and add the olive oil.

2 Add the onions and sweat them for 2 minutes.

3 Add the einkorn and heat until translucent, for 3 minutes, then pour the white wine.

4 Once the wine has evaporated, add a large ladle of stock and stir until it has been fully absorbed.

5 Repeat this step for 35-40 minutes.

6 Once it is cooked, grate the Romanesco broccoli like Parmesan cheese and season.

7 Serve with little florets of raw Romanesco. 

Tip: you can cook your risotto ahead of time and reheat it with a little stock.