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    Spelt & butternut risotto

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    Spelt & butternut risotto

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes

    Serves: 4


    4 tsp olive oil
    1 echalion shallot, finely chopped
    2 cloves garlic, finely chopped
    300g pearled spelt, rinsed and drained
    1.2 litres Cooks’ Ingredients Vegetable Stock
    8-10 sage leaves, finely shredded
    385g pack sliced butternut squash
    3 essential Red Onions
    225g cherry tomatoes on the vine, halved
    100g feta cheese, crumbled 


    1. Preheat the oven to 200ºC, gas mark 6. Warm half the oil in a large saucepan over a medium heat. Cook the shallot and garlic for 2 minutes, stirring throughout. Stir in the spelt, then the stock and sage, and simmer uncovered for 30 minutes. Stir occasionally, until the spelt is tender and most of the liquid has been absorbed.

    2. Meanwhile, cut the squash into 1cm pieces and the onion into thick wedges. Toss both in the remaining olive oil, then spread on a baking sheet and roast for 25 minutes, tossing and adding the tomatoes halfway through.

    3. Fold the roasted vegetables into the risotto, season and serve with a scattering of feta on each portion.

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