Spelt "Risotto" with Roasted Oyster Mushrooms

Method

1. Heat the oven to 180c fan.
2. In a large heavy pan, sauté the onion gently in 1tbsp of the olive oil for a few minutes until softened and translucent. Add the minced garlic and sauté for one further minute.
3. Add the spelt grains and stir to coat in the oil. Cook for 2 minutes, stirring consistently to gently toast. If using the wine, add it and simmer for 2 minutes until slightly reduced. Add the cubed squash.
4. Meanwhile, the oven should be at temperature. Add the oyster mushrooms to a roasting tray tossed in the remaining 1tbsp of olive oil. Add woody herbs to the tray, sprinkle with a little salt and pepper, and roast for 20 minutes, turning the mushrooms half-way through. They should have caramelised, slightly crispy gills on each side when done.
5. Now add the stock 100ml at a time (roughly speaking). Use the same approach as you would when making a risotto with arborio rice – as soon as the spelt has absorbed the stock, add a little bit more.
6. Once half of the stock has been used, add the shredded kale. Then, keep adding the stock gradually until all is absorbed, the spelt grains are cooked but still nutty, and the squash is tender. Stir in salt and pepper to taste, and the parmesan. Serve in pasta bowls topped with the roast oyster mushrooms and sprinkle with the chopped parsley.