Butternut squash & spelt ‘risotto’

Name: Butternut squash & spelt ‘risotto’
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 tbsp olive oil; 40 g 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; 250 g pack LoveLife Quick Cook Italian Spelt; 500 ml fresh vegetable stock; 25 g unsalted butter; 50 g Essential Parmigiano Reggiano or other Italian hard cheese, finely grated, plus extra to serve (optional)

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.

4 out of 5 stars(5) Rate this recipe

Gut friendlyHealthySource of fibre1 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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)

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.
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