Chestnut & pumpkin spelt risotto

  • Total time: 15 minutes

Serves: 2


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.