For a happier, healthier you join My Health & Wellbeing for unlimited free access.

Get Started

January Download our guides now!


Are you a wellness warrior?

Vote today

Listen to our podcast today


Chestnut and Pumpkin Spelt Risotto

1 MIN READ • 23rd October 2017

Pumpkins aren't just for Halloween...enjoy this autumnal vegetable that makes for a hearty but healthy dinner

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.

Show your inbox some love

Get a weekly digest of Health & Wellbeing emailed direct to you.

Next up

Access everything, free!

Unlock the website for exclusive member-only content – all free, all the time. What are you waiting for? Join My Health & Wellbeing today!

Join the club today
Already a member? Log in to not see this again
Join My H&W