Spelt risotto with Gorgonzola

1 small red Tropea onion

1 fresh spring onion

1 knob of butter

250gr of pearl spelt

½ glass white wine

3 ecodoses of vegetable stock

2 handfuls of fresh spinach

50gr robiola

75gr Gorgonzola

the juice and zest of half a lemon

freshly ground black pepper

INSTRUCTIONS

1, Peel the onion and cut it into wedges. Wash and slice the spring onion. Rinse the spelt

under running water.

2, Heat the butter in the open cooker until it melts, add the onion,

lower the heat and stir for 1 minute. Add the spelt, turn up the

heat a little and stir for 1 minute, then moisten with white wine and stir until

it has completely evaporated. Add the 3 ecodoses of stock, close

the lid and cook on position 2 for 15 minutes from the hiss.

3, Turn off the heat, let the valve vent gradually and open the lid.

Turn the heat on again to the minimum, add the baby spinach and spring onion and stir

to blend. If the spelt is too dry, add one tablespoon

of water, if it is too watery turn up the heat to dry it slightly.

4, Remove the cooker from the heat, add the cheeses and stir well. Add

the lemon juice and grated zest, a pinch of pepper and serve immediately