A family favourite that’s incredibly tasty, uses up lots of homegrown veg and is really easy-peasy to make!

Ingredients

• 300g pearled spelt
• 1 ltr veg stock
• 1 onion, peeled and chopped
• 1 cup of walnut pieces
• 1 big butternut squash, peeled, deseeded and diced
• 1 small handful fresh herbs (I used 6 sprigs of homegrown thyme)
• 3 cloves garlic, crushed
• An armful of spinach, destalked and chopped (or a 200g bag)
• Coconut oil or olive oil

Method

1. Preheat the oven to 220C (200C fan).
2. Place the squash in a roasting tray with the herbs, garlic and 2 tbsp olive oil. Toss it all together and roast in the oven for around 30 mins. In the last 5 minutes of roasting, add the walnuts and continue roasting until everything is browning and looking yummy.
3. Heat 1 tbsp of olive oil in a big pan on the hob, add the onion and cook on a medium heat until soft.
4. Add the spelt and stir for 2 minutes.
5. Add 1 ladleful of the stock and stir until absorbed. Continue adding the stock, a ladleful at a time, and stirring frequently until all the stock has been absorbed.
6. Add the spinach with the last ladleful of stock and cook until wilted.
7. By now the roasted veg and nuts will be done. Add these to the risotto.
8. Serve it up and watch it vanish in a flash! My kids adore it. Yay!

Notes:

• Spelt has a slightly firmer texture than rice when cooked.
• Freshly steamed broccoli also works really well served on the side. Just as delicious and super healthy too!

Recipe by Homegrown Kate www.homegrownkate.com