Pearled Spelt Risotto with SUCSEED, Spinach & Butternut Squash

• 200g Hodmedod’s Pearled Spelt
• 1 large butternut squash, cubed
• 1 red onion, finely diced
• 2 garlic cloves, crushed
• 1 tbsp olive oil
• 1 ltr hot vegetable stock
• 100ml white wine (optional)
• 2 handfuls baby spinach
• 2 tbsp SUCSEED Gut Health
• Salt and black pepper
• Optional: grated Parmesan or nutritional yeast to serve

Prepare the squash

• Toss the butternut cubes with a drizzle of olive oil, salt and pepper.
• Roast at 200°C for 30–35 minutes until tender.

Cook the pearled spelt risotto

• In a large pan, heat olive oil and gently fry the onion and garlic for 3–4 minutes.
• Stir in the pearled spelt and cook for 1–2 minutes.
• Add the wine (if using) and cook until mostly absorbed.
• Gradually add the stock, one ladle at a time, stirring often until the spelt is tender (about 20 minutes).
• Stir in the roasted squash and spinach until wilted, then remove from heat.

Finish

• Sprinkle through SUCSEED just before serving for added crunch and nutrients.
• Season to taste and top with Parmesan or nutritional yeast if desired.

Nutrition Notes

Hodmedod’s Pearled Spelt: A British-grown ancient grain rich in fibre, protein, and B vitamins that support digestion, energy release, and overall gut health.

SUCSEED Gut Health: A blend of omega-rich seeds and botanicals like lemon balm, fennel and dandelion, adding texture, antioxidants, and gentle digestive support.

Tip

This risotto tastes even better the next day: simply loosen with a splash of stock or water and reheat gently. Perfect for a nourishing midweek supper.