Spelt farrotto with a roasted tomato

A spelt dish, again. This time, we followed the farrotto recipe included on the packaging, substituting chicken broth for water and adding mushrooms (rehydrated variety pack) to make it more interesting. As the name implies, this is a relative of risotto, so we pretty much cooked the spelt the same way as we do rice for risotto. To top things off, we roasted a couple of large tomatoes smothered in oil and ground chipotle pepper. Yum!

- 250 g spelt (1 TJ package)
- 3 Tbps olive oil
- 4 cups broth
- several mushrooms, sliced