Einkorn risotto with pumpkin and tarragon

 Ingredients

• 250gsmall spelled
• 1large onion
• 1pumpkin
• 40gParmesan
• 1/2bouquet of tarragon
• 25cl of white wine
• 1of Bouquet Garni

Preparation tips

1. Prepare the broth: in a saucepan, mix 75cl of water (based on 4 people), bouquet garni carton, half of the tarragon and bring to the boil.

2. Peel and slice the onion. Rinse the pumpkin, cut it in half and remove the seeds and cut it into small cubes (without peeling it, the skin can be eaten!) and chop the rest of the tarragon.

3. In a large skillet, heat a drizzle of olive oil over medium heat. Add the onion, tarragon and spelled and brown for 5 minutes. Then add the pumpkin, white wine, a little salt and simmer for another 5 minutes. Then add half of the broth, cover and cook until absorbed (around 10 minutes). Add the rest of the broth, cover again and cook for about 10 more minutes. Stir regularly.

4. Once everything is cooked, add the parmesan, a drizzle of olive oil or butter and season generously with pepper. Serve and enjoy immediately!