Multi-grain risotto with blistered padron peppers

I’d never cooked with spelt until a few years ago when all sorts of wonderful whole grains – ancient wheats like farro (also called emmer) and spelt, and other grains like buckwheat and quinoa – became available, at first in health food shops and then in supermarkets. More traditional carbs that had fallen out of fashion, like barley, black rice and wild rice, were now back on the shelves. Nearly all of them, and the grain-like pasta orzo, make great risotto-style supper dishes or side dish