Add <quantity>1½<unit>cups</unit></quantity> of spelt to a pot with <quantity>3<unit>cups</unit></quantity> of water and salt to taste. Bring to a boil. Cook for 15m until al dente

Strain the spelt through a sieve. Drain well

Heat <quantity>2<unit>cups</unit></quantity> of vegetable oil to <temperature>180<unit>°C</unit></temperature>. Fry <quantity>½<unit>cup</unit></quantity> of the cooked spelt until crispy. Remove from the oil and season with salt to taste while hot

Chop mint and coriander leaves to taste

Melt <quantity>3<unit>tbsp</unit></quantity> of butter in a saucepan. Heat until nutty golden brown. Allow the brown butter to cool in a bowl

In the same saucepan, add the remaining spelt over medium heat. Pour the brown butter over the spelt and stir

Season with salt to taste and add <quantity>¼<unit>cup</unit></quantity> of grated parmesan. Mix until the parmesan melts

Add the chopped coriander and mint. Mix to combine

Add the fried spelt

Add the zest of <quantity>¼</quantity> of a lemon. The spelt risotto is ready

Enjoy the Spelt Risotto as a compliment to any main course!