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Chestnut & pumpkin spelt risotto
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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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