Wild Garlic Spelt Risotto

Wild Garlic Spelt Risotto


  • 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


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

Back to recipes