Wild garlic spelt risotto

Name: Wild garlic spelt risotto
Yield: 2 servings
Cuisine: British
Ingredients: 1 tbsp olive oil; 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 veggie stock; Handful wild garlic, washed and chopped; 100-150 g soft goats cheese - optional or vegan option; Seasoning

Alessandra @alessa

First wild garlic of the season 😍😍😍
This is not as garlicky as it sounds! The goats cheese isn’t essential but does make the risotto wonderfully creamy. Perfect with a big green salad 😋

Alessandra @alessa

First wild garlic of the season 😍😍😍
This is not as garlicky as it sounds! The goats cheese isn’t essential but does make the risotto wonderfully creamy. Perfect with a big green salad 😋

Saved

Ingredients

2 servings

1 tbspolive oil
3garlic cloves, peeled and crushed
2bulbs wet garlic, sliced
2baby leeks, finely sliced
1 cuppearled spelt, rinsed and drained
500-750 mlvegan or veggie stock
Handfulwild garlic, washed and chopped
100-150 gsoft goats cheese - optional or vegan option
Seasoning

Saved

Steps

1

Prepare the stock.
2

In a pan, heat the oil on a medium heat.
3

Add the wet garlic, crushed garlic and leeks and sauté for about 10 mins / til softened (make sure they don’t catch and turn brown...)
4

Add the 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.
5

After 20-25 mins (when the spelt is almost done), stir through the wild garlic and keep cooking for a few mins.
6

Then take the pan off the heat and fold the goats cheese through if using. And season again. Enjoy 😋