The package says to cook the pumpkin risotto for seven minutes, but mine took about twice as long. Still, this was faster than making it from scratch.
It smelled good, and when I took a bite, I noticed the spelt had a soft, slightly chewy texture.
The spelt and pumpkin cubes were cooked well, but the small carrot pieces were a little too crunchy.
The risotto was actually a little bland on its own, so I added a bit of salt and grated cheese, which made it perfect.