Sometimes called speltotto - but I think that's a silly name!
Cut a couple of small leeks into thin slices and leave to soak in cold water for a few minutes, to remove any dirt
that might be trapped between the layers. Cut smoked bacon into thin strips (lardons) and fry in a little olive oil
in a deep saucepan until starting to brown and go crispy. Drain and set aside. In the same pan, fry a chopped onion
and a crushed clove of garlic for a few minutes, then add in the washed and drained leeks and cook for another minute.
Tip in a cup of spelt (for 2 servings) and fry this for another minute or so, to coat the grains with the fat. Pour
in a small glass of dry white wine or dry vermouth and simmer for a couple of minutes, then add in a cup of boiling
chicken stock and simmer for 10 minutes or so. Add in the bacon and more stock if required, season with freshly-ground
black pepper and continue to cook for another 10 minutes, stirring from time to time, until the spelt is cooked and most
of the stock is absorbed. A few minutes before the end, add in a handful of frozen peas, defrosted in a sieve under
running hot water. Serve with freshly grated parmesan.