The night before soak the spelt in filtered water with a teaspoon of whey in a warm place.  Strain when ready to cook the risotto.

Preheat oven to 200°C.  Place the sweet potato on a baking tray, drizzle with 1 tablespoon of oil, season with salt and pepper and bake for 15 minutes or until crispy and cooked.

Bring the stock to the boil in a saucepan, then reduce to a simmer.  While this is happening, in a large frypan over medium heat add the other 2 tablespoons of oil, cook the garlic and onion for 5 minutes until softened and translucent.  Add the spelt grains and stir to coat in the oil.

Pour in 1 ladle of stock and stir until absorbed, continue adding stock ladle by ladle, waiting in between each to be fully absorbed by the spelt.  Continue to stir as you add the stock.  This will take around 30 minutes.  Although you may not actually need all the stock, just check the spelt regularly and once it tastes cooked but still has a slight bite, it is ready.

Once it is cooked to your desired consistency, stir through the sweet potato, butter and parmesan.  Season well with salt and pepper and serve sprinkled with fresh thyme.