butternut squash & spelt risotto
Waitrose and Partners

Butternut squash & spelt ‘risotto’

Everyone needs a one-pot like this in their life. Make it in bulk, then stash a portion in the freezer for up to 3 months.

5 out of 5 stars(1) Rate this recipe
Gut friendlyHealthySource of fibre1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 2 tbsp olive oil
  • 40g pumpkin seeds
  • 1 tbsp chopped rosemary (about 2 sprigs)
  • ½ tsp sea salt flakes
  • 1 small (about 600g) Essential Butternut Squash, cut into 1cm cubes
  • 1 shallot, finely chopped
  • 2 clove/s garlic, crushed
  • 250g pack LoveLife Quick Cook Italian Spelt
  • 500ml fresh vegetable stock
  • 25g unsalted butter
  • 50g Essential Parmigiano Reggiano or other Italian hard cheese, finely grated, plus extra to serve (optional)


  1. Heat ½ tbsp oil in a large flameproof casserole dish or saucepan over a medium heat and fry the pumpkin seeds, rosemary and sea salt for 2 minutes, then tip onto a plate and set aside. Add the remaining 1½ tbsp oil to the pan, then add the butternut squash; fry for 8-10 minutes, turning occasionally, until a rich golden brown.

  2. Add the shallot and garlic; cook for 1 minute, then add the spelt and stock. Bring to the boil, then lower the heat to a simmer, cover and cook for 15 minutes, stirring occasionally, until the spelt is tender and most of the liquid has been absorbed. Stir in the butter and cheese. Serve with the seeds scattered over and a little extra cheese, if liked.

Cook’s tip

Health Hack 

To make this dish count as 2 of your 5 a day, stir in 320g shredded baby leaf greens or cavolo nero just before you cover and cook for 15 minutes (step 2). Or add 320g sliced chestnut mushrooms along with the squash (step 1), frying both for 10-12 minutes until golden.


Typical values per serving when made using specific products in recipe


2,224kJ/ 531kcals



Saturated Fat












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5 out of 5 stars1 rating