Pecan Spelt Risotto – DelicioUS!

Ingredients

• 30 g pecan pieces
• 480 ml Pecan Milk
• 60 g Roasted Butternut Squash
• 190 g spelt
• 2 tbsp butter
• 2 tbsp Parmesan, grated
• 25 g aged fontina, grated
• 240 ml water
• 120 g pecan pieces
• 720 ml water
• 300 g butternut squash, peeled, seeded and diced
• 2 tbsp pecan oil
• 1/2 tsp black pepper
• 1 tsp salt
• 1/2 tsp cayenne pepper
• 2 tbsp honey
• 1/3 tsp cinnamon
• 60 g toasted pecan pieces