I love the vibrancy of this dish. The lively green always brings a smile to the table as does the fresh and bright asparagus - a true nod to spring.
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This recipe was originally written for Town & Country UK.
I love the nuttiness of spelt and it is delicious in a risotto. The addition of parsnip means that you get a good dose of vegetables in this risotto (or speltotto). Feel free to use dried rosemary or thyme if you do not have tarragon
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