Green spelt risotto

Ingredients for 4 servings:

• 200 g green spelt
• 300 g carrot(s)
• 500 g zucchini, green
• 1 large onion(s)
• 1 garlic clove(s)
• 1 bunch of flat-leaf parsley
• 2 tbsp rapeseed oil
• 500 ml vegetable stock
• 1 lemon(s), zest and juice
• 30 g Parmesan, grated
• ½ tsp turmeric
• 2 tbsp low-fat curd cheese
• Sea salt and black pepper, freshly ground

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 25 minutes; Total time approx. 1 day 55 minutes

Soak the green spelt in plenty of cold water overnight, then drain. Peel and dice the carrots. Dice the zucchini. Peel and finely chop the onion and garlic. Finely chop the parsley. Heat the oil in a saucepan and lightly fry the carrots and zucchini. Add the green spelt, onion, garlic, and vegetable stock, bring to a boil, and simmer covered over medium heat for about 20 minutes. Add the lemon juice. Mix the parsley, Parmesan, turmeric, quark, and lemon zest, add to the risotto, and season with salt and pepper.