Sharpham spelt risotto with wild mushrooms
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It's easy to cook...Pour the contents into a heavy bottomed pan. Add 500ml of cold water and bring slowly to the boil. Reduce the heat and simmer uncovered for 15 minutes, until all the liquid has been absorbed or until the grains are tender.Stir once or twice during cooking. Add a knob of butter or oil just before serving to release the full flavours, and garnish with herbs and freshly grated local cheese if you wish.
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