Healthy Eating

Chestnut and Pumpkin Spelt Risotto

Low Fat, Vegetarian
Total time: 15 minutes
Serves: 2

Nutritional Info Per Serving
Energy: 408 kcals
Fat: 12.1g
Saturated Fat: 2.1g
Carbohydrate: 64.7g
Sugars: 10.5g
Protein: 10.1g
Salt: 1g
Fibre: 11.5g

Recipe from Waitrose

  • Ingredients

    1 tbsp olive oil


  • 200g cooked butternut squash, cubed


  • 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 three minutes then add the leek and cook for a further five minutes. Once the squash has softened, cut the bigger chunks into smaller pieces.
2. Add the other ingredients and cook for three to five minutes until the squash is tender.

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