Chestnut & pumpkin spelt risotto

  • Low Fat
  • Vegetarian


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


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.

  • Total time: 15 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 1,719kJ
Fat 12.1g
Saturated Fat 2.1g
Carbohydrate 64.7g
Sugars 10.5g
Protein 10.1g
Salt 1g
Fibre 11.5g

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4 stars

Average user rating Based on 4 ratings