Chestnut and pumpkin spelt risotto

Pumpkin risotto

Total time: 0:15
Level: Easy
Serves: 2 people


  • 1 tbsp. olive oil
  • 200 g. pre-cooked pumpkin cubes
  • 1 leek, sliced
  • 100 g. cooked chestnuts, roughly chopped
  • 250 g. pre-cooked spelt
  • 200 mL 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.
  2. Once the squash has softened, add the other ingredients and cook until the stock has reduced.
  3. Season to taste.