Spelt risotto with mushrooms and salmon

Spelt risotto with cherry tomatoes, mushrooms, smoked fresh cheese and salmon (2 servings)

150 g speltkernels – directly form the package
50 g onion (ca 1 medium size onion)
3,5 g garlic (1 clove)
40 g mushrooms
375 ml water
50 g cherry tomatoes
10 g parsley
13 g olive oil (2tbsp)
75 g white cabbage, finely chopped
75 g grated carrot (2 big carrots)
70 g smoked cheese
17 g freshly grated parmesan cheese
100 g smoked salmon
2 g salt (1/2 tsp)

Heat the salmon in a preheated oven for 8-10 minutes.
Saute the finely chopped onion and garlic for 5-6 minutes. They should be shiny and transparent
but not brown. Add the spelt kernels and saute them 3 minutes while stirring. Add grated carrot,
finely chopped white cabbage, mushrooms, and water. Bring it to a boil, reduce the heat and let
it simmer. Stir while the spelt kernels slowly absorb more and more liquid. Add more liquid if necessary.
After approximately 15 minutes the spelt should be tender, but still abit chewy. Add the smoked
cheese and cherry tomatoes and mix it carefully. Add parmesan and parsley and season with a bit
of salt.

Serve with hot salmon on top.

See detailed video here