zoom

    Save to your scrapbook

    Chestnut & pumpkin spelt risotto

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Chestnut & pumpkin spelt risotto

    • Low Fat
    • Vegetarian
    • Total time: 15 minutes

    Serves: 2

    Ingredients

    1 tbsp olive oil
    200g frozen butternut squash
    1 leek, sliced
    100g cooked chestnuts, roughly chopped
    250g pouch Love Life Barley, Wheatberries, Spelt & Rice
    200ml vegetable stock
     

    Method

    1. Heat the oil in a frying pan and add the squash. Fry for 3 minutes then add the leek and cook for a further 5 minutes. Once the squash has softened, cut the bigger chunks into smaller pieces.

    2. Add the other ingredients and cook for 3-5 minutes until the squash is tender.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary