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    Chestnut & pumpkin spelt risotto

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    Chestnut & pumpkin spelt risotto

    • Low Fat
    • Vegetarian
    • 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.

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