Ingredients

• 1/2 cup einkorn berries
• 1 minced garlic clove
• 2 cups vegetable broth
• 1 cup water
• 1/2 cup grated parmesan
• 1/2-pound small asparagus
• 2 teaspoons olive oil
• 1/8 teaspoon salt
• 3 tablespoons crushed hazelnut
• 2 tablespoons butter
• 1 teaspoon minced fresh tarragon
• Salt

Instructions

Crack the einkorn in a blender or food processor, 3/4 of the pieces should be crushed with a bit of dust/flour as well (4 to 5 pulses). Boil the garlic with the vegetable broth with water in a pot, then decrease to a simmer, and keep warm while cooking the risotto.

Heat a separate pan over medium-low heat. Join the einkorn and toast for 1 to 2 minutes, just until it has a warming fragrance. Add in 1 cup or so of the vegetable broth mixture. Blend well and let grains absorb liquid. Continue adding broth mixture 1/4 cup at a time and mixing until einkorn is tender, about 45 minutes. Stir in the parmesan and add a splash of liquid if the risotto became too thick.

Heat your oven to 218˚C while the einkorn is cooking. Remove the ends of the asparagus then put them on a sheet tray. Drizzle with the olive oil and salt. Roast 10 to 12 minutes until tender yet crispy.

Toast the hazelnuts over medium heat for a few minutes then take out from the skillet and set aside. Melt the butter in the skillet then combine with the tarragon. Once the asparagus is cooked, toss with the tarragon butter and toasted hazelnuts. You can add more salt if you needed.

Divide the risotto into bowls and top with the asparagus. Scrap any loose butter and/or hazelnuts over the asparagus then sprinkle parmesan and it is ready to be served.