Chop shallots and sweat in olive oil for 5 minutes
Add spelt and mix well with shallots, add white wine and cook until dry
Add enough chicken stock to just cover the spelt
Keep adding stock so the spelt is just covered
Cook for approx 45 minutes, until it is al dente
Whilst the spelt is cooking, prepare asparagus by removing the ears and peeling the bottom part where it is tougher
Cook in boiling salted water for approx 5 minutes, when pierced with knife there should be no resistance
Slice the bottom of the asparagus to go through the risotto, keeping the heads for garnish
To finish the risotto add the butter, do not boil
Mix well and add chopped spring onions, sliced asparagus bottoms
Season then add finely grated Orkney cheddar and whipped cream
Pour into serving bowl and garnish with asparagus heads
Tip: If easier cool the spelt on a tray after taking it to al dente, keeping any stock to finish the next day. Spelt is easier to cook than risotto.