Peel and finely chop the onion. Peel garlic and chop finely. Clean and wash soup greens, cut leek into rings. Peel and finely dice carrots and celery. Clean and wash broccoli, cut the florets from the stems and dice the stems finely
Heat 2 tablespoons of oil in a saucepan, add onion, garlic, soup vegetables and broccoli stalks and fry while turning. Season with salt and pepper. Add green spelt, mix in, deglaze with stock, bring to the boil. Cover and simmer for about 12 minutes
Turn off the stove, add the broccoli florets and mix in. Leave to cook for approx. 15 minutes on the switched off hotplate. Grate the Parmesan finely. Set aside 1 tablespoon for garnishing
Wash the meat, dab dry and cut each cutlet in half. Heat 2 tablespoons of oil in a large frying pan. Fry the meat for about 2 minutes on each side, season with salt and pepper. Stir parmesan into the risotto, season with salt and pepper. Arrange meat and risotto on plates, sprinkle with parmesan