1 garlic clove, crushed
200g/7oz mushrooms (preferably ceps), cut into similar-sized pieces
1 onion, finely chopped
200g/7oz purple sprouting broccoli, halved
1 spring onion, thinly sliced
200g/7oz pearled spelt
3 tbsp olive oil
1 litre/1ΒΎ pints vegetable stock or water
2 tbsp unsalted butter
100²µ/3Β½΄Η³ϊ Parmesan cheese (or similar vegetarian hard cheese), grated
125²µ/4Β½΄Η³ϊ white wine