200g organic chicken breast
330ml organic chicken broth
200g sharpham park pearled spelt
350g diced, peeled and deseeded
3 thyme sprigs
2 tbsp oil
Ground black pepper
1 diced onion
1 crushed garlic clove
150g chestnut mushrooms
Handful of rocket leaves
Handful of parmesan
1. Warm a large dry pan on your hob, toss in your cup of spelt. You are toasting your spelt to prepare it to take on your broth.
2. Pour in your broth and warm over a medium heat until it is fully absorbed, keep topping up with water until your spelt is cooked.
3. In another pan drizzle a little olive oil and place in your diced chicken, diced squash, sliced mushrooms, onion, crushed garlic and thyme. Sauté until soft and golden, season to taste.
4. Dollop your risotto in a serving bowl and dress with your extra ingredients. We like to finish by garnishing ours with peppery rocket and parmesan.