Spelt risotto cooked in ink with squid and sea aster

Ingredients

Store Cupboard

  • 200g of spelt, soaked in cold water for 3 hours
  • 1l fish stock

Oils & Vinegars

  • 2 tbsp of rapeseed oil

Dairy

  • 120g of butter

Fruit & Vegetables

  • 1 handful of sea aster