Wild Garlic Spelt Risotto
Wild Garlic Spelt Risotto
Ingredients
- 1 tbsp olive oil
- 30g butter
- 3 garlic cloves, peeled and crushed
- 2 bulbs wet garlic, sliced
- 2 baby leeks, finely sliced
- 1 cup pearled spelt, rinsed and drained
- 500-750 ml vegan or vegetable stock
- Handful wild garlic, washed and chopped
- 50g Parmesan, grated finely
- Wild garlic flowers, to garnish
- Salt and pepper
Method
1. Prepare the stock according to packet instructions.
2. In a pan, heat the oil on a medium heat. Add the wet garlic, crushed garlic and leeks and sauté for about 10 mins until softened
3. Add the Sharpham Park pearled spelt. Stir for a few minutes. Season. Start adding the stock a few spoonfuls at a time stirring regularly. When the liquid’s absorbed, add a few spoonfuls more.
4. Simmer for 20-25 mins (until cooked) then stir through the wild garlic and keep cooking for a few mins.
5.Take the pan off the heat and season and serve with a sprinkling of cheese and some wild garlic flowers.
- 3rd June 2019