Pearled Spelt Risotto with Sucseed, Spinach & Butternut Squash

Method

1. Roast 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.
2. Start the risotto: In a large pan, heat olive oil and gently fry the onion and garlic for 3–4 minutes.
3. Add the spelt: Stir in the pearled spelt and cook for 1–2 minutes.
4. Deglaze: Add the wine (if using) and cook until mostly absorbed.
5. Simmer: Gradually add the stock, one ladle at a time, stirring often until the spelt is tender (about 20 minutes).
6. Finish: Stir in the roasted squash and spinach until wilted, then remove from heat.
7. Enrich: Sprinkle through SUCSEED just before serving for added crunch and nutrients. Season to taste and top with Parmesan or nutritional yeast if desired.