Spelt Risotto

• 300 g spelt
• 50 ml olive oil
• 1.1 l chicken stock
• 400 g button mushrooms
• 2 pinches of salt
• 300 g diced cooked turkey breast
• 80 g grated parmesan
• 1 heaped tbsp mascarpone
• 1 heaped tbsp chopped chives

Wash and cut the mushrooms. In the pressure cooker, pour the oil, stock, spelt, mushrooms and salt. Stir. Do not fill above 1/3 of the depth of the pan. Close the lid. As soon as the steam is released, reduce the heat source and leave it to cook for the indicated time. During cooking, check that the valve murmurs regularly. Open, add the remaining ingredients; stir. Close the lid. As soon as the steam is released, reduce the heat source and leave it to cook for the indicated time. During cooking, check that the valve murmurs regularly. Check the seasoning then serve in a deep dish.

A word from the chef David Zuddas: A twist on traditional risotto: this ancestor of wheat is tasty and packed with nutrients.