Spelt, Barley And Squash Risotto

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Great British Chefs
Nutrition per serving    (USDA % daily values)
CAL
855
FAT
129%
CHOL
46%
SOD
77%

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Ingredients for 4 servings

150 g of spelt

150 g of barley

2 shallots

1 celery stick

1 garlic clove

100 ml of white wine

50 g of cooked chestnuts, chopped

1 butternut squash, peeled, seeds removed

4 tsp of truffle oil

200 g of Parmesan, grated

3 knobs of butter

1 tbsp of pistachio nuts

8 carrots, peeled

1 handful of pea shoots

salt

pepper

2 tbsp of milk

olive oil

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