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.