Spelt Risotto with Butternut Squash and Sweet Potato

By Paola Bassanese – Posted on

Spelt risotto with butternut squash
INGREDIENTS

50 gr butternut squash, chopped

50 gr sweet potato, chopped

50 gr onion, chopped (frozen is fine)

70 gr spelt

30 gr truffle pesto (or normal pesto)

1/2 tablespoon vegetable bouillon

1/2 litre water

METHOD

In a large pan, cook the chopped sweet potato and butternut squash with the onion and a bit of water. Let the ingredients become softer (3-5 minutes) then add the rest of the water, vegetable bouillon and the spelt.

Cook for 10-15 minutes at a medium heat, stirring every few minutes. When the spelt is cooked through, turn off the heat and add the pesto.

To speed up the prep time, I used ready chopped sweet potato, butternut squash and onions.

Spelt Risotto with Butternut Squash and Sweet Potato
Recipe Type: Main
Cuisine: Mediterranean
Author: Paola Bassanese
Prep time:
Cook time:
Total time:
Serves: 1
An alternative to rice with plenty of good fibre
Ingredients
  • INGREDIENTS
  • 50 gr butternut squash, chopped
  • 50 gr sweet potato, chopped
  • 50 gr onion, chopped (frozen is fine)
  • 70 gr spelt
  • 30 gr truffle pesto (or normal pesto)
  • 1/2 tablespoon vegetable bouillon
  • 1/2 litre water
Instructions
  1. METHOD
  2. In a large pan, cook the chopped sweet potato and butternut squash with the onion and a bit of water. Let the ingredients become softer (3-5 minutes) then add the rest of the water, vegetable bouillon and the spelt.
  3. Cook for 10-15 minutes at a medium heat, stirring every few minutes. When the spelt is cooked through, turn off the heat and add the pesto.