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Pearled Spelt Risotto with Chicken and Wintery Veg

A hearty recipe using Sharpham Park organic pearled spelt as an alternative to the more usual arborio or carnaroli rice. This makes a warming and comforting choice on chilly evenings. 

  • Prepare: 20 Minutes
  • Cook: 30 Minutes
  • Serves 2
Ingredients & instructions
  • 200g Sharpham Park Pearled Spelt
  • 200g Organic Chicken Breast, Diced
  • 330ml Organic Chicken Broth, Warmed
  • 350g Butternut Squash, Peeled, Deseeded and Diced into 2cm Cubes
  • 150g Chestnut Mushrooms
  • 1 Onion, Diced
  • 1 Garlic Clove, Crushed
  • 3 Sprigs of Thyme 
  • A Handful of Rocket Leaves
  • 2 Tbsp Grated Parmesan
  • 2 Tbsp Vegetable Oil
  • Salt and pepper to season

1. Heat a large dry pan on the hob then toss in your cup of spelt, keeping it moving until it starts to brown and smells lightly toasty. 

2. Start to gradually add the broth a ladleful at a time, stirring the pan over a medium heat until each ladle of liquid has been fully absorbed by the spelt before adding another. Repeat until the grains are cooked through and tender. 

3. As the spelt cooks, take another pan and sauté the cubes of squash until they're starting to soften. Then add the chicken and onions, letting them cook for a couple of minutes before throwing in the mushrooms, garlic and thyme for a couple of minutes more. Season to taste.

4. Serve generous spoonfuls of the spelt risotto into bowls, topping with the chicken and squash before garnishing with parmesan and peppery rocket.


  • Organic chicken breast is the underside of a chicken, with each chicken having two breasts. What makes our chicken organic are the regulated high standards to which our chickens are reared. There are distinct differences between free range and organic poultry, these include housing, the amount of space animals has, the way they are treated, what they are fed and how they are transported and eventually slaughtered. Organic chickens unlike many intensively farmed chickens that are slaughtered at five weeks old, (which is why their meat has very little flavour), are given the time to grow strong and mature naturally, producing meat twice the size of intensively farmed chickens of the same age. We really think you’ll be able to tell the difference.  

  • Risotto is a traditional Italian rice dish made from short grained rice called aborio rice. Risotto, when cooked properly is soft and creamy. Check out our recipe for risotto, with a slight twist, we have used spelt instead of rice and topped our risotto with pieces of organic chicken breast and chunks of tender butternut squash

  • Broth, also known as bouillon, is a savoury liquid made of water in which bones, meat, or vegetables have been simmered. At Coombe Farm Organic we stock Borough Broth Co.'s 24-hour cooked organic chicken bone broth, which is packed full of old-fashioned flavour, protein and collagen. That's because it's gently cooked in spring water with just a handful of other whole ingredients. This comforting broth is made with 40% bones and is the perfect ingredient to add depth of flavour to soups, stews and gravies. It's also gluten-free, dairy-free and paleo-friendly.

  • Risotto tends to be quite a heavy dish, so if you are looking to serve it with something, then keep it light. Perhaps a peppery rocket side salad or fresh green veggies. Risotto is a very versatile dish, it can be made using meat, poultry, seafood or just vegetables.