Fruity green spelt risotto with seasonal vegetables

Ingredients for 3 servings:

• 250 g green spelt
• 5 m.-large onion(s), red
• 2 garlic cloves
• 1 large carrot(s)
• 1 m.-large zucchini
• 1 bell pepper
• 375 g baby leaf spinach
• 1 apple
• 3 stalk(s) Celery
• 1 bunch of parsley, flat
• 1 tbsp orange marmalade
• 150 g diced ham
• 150 ml cream
• 250 ml white wine
• 50 ml milk
• 1 tsp, heaped flour
• Olive oil for frying
• Clarified butter for frying
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Wash the green spelt. Peel and dice the onions. Peel and finely chop the garlic cloves. Core the apple and finely chop the apple. Wash the carrot, zucchini, and bell pepper, trim and core if necessary, and cut into small strips (approx. 5 cm). Wash the celery and thinly slice the baby spinach. Chop the parsley. Mix the milk and flour together until smooth. Cook the green spelt according to the package instructions (approx. 30 min). Meanwhile, fry the onions and garlic in clarified butter until translucent. After approx. 15 minutes, add the sliced ​​apple. Deglaze with the white wine and add the orange marmalade (or orange zest and a little orange juice). In a separate pan or wok, sauté the remaining vegetables in olive oil. Just before the vegetables are tender enough (after approx. 12 minutes), add the baby spinach and season with salt. In another pan, sauté the ham cubes. Add the drained green spelt risotto to the onion and apple mixture and mix well. Stir in the cream and thicken with the flour and milk mixture. Serve the green spelt risotto on a plate and garnish with the vegetables, diced ham, and parsley.