Summer vegetable spelt risotto

The rich creamy texture of a classic risotto is one of my favourite comfort foods, particularly on a cold day. During the summer months, I like to swap the rice for pearled spelt and cook it with some fresh seasonal veg and herbs, which produces a lighter, more aromatic dish. Pearl barley also works, though it does take a bit longer to cook (about 35–40 minutes), so top up with more stock or water as required.