Wild garlic and pea spelt risotto - vegan

Name: Wild garlic and pea spelt risotto - vegan
Yield: 2 servings
Cuisine: British
Ingredients: 1 tbsp olive oil; 1 onion, peeled and chopped finely; 2 sticks celery, chopped - or use leeks, especially baby leeks; 4 cloves garlic, peeled and crushed; 1 bulb wet garlic, sliced - optional; 1/2 cup pearled spelt, rinsed and drained; 500 ml stock - maybe more; 100-200 g peas, fresh or frozen; 70-100 g (a big handful) wild garlic, shredded; 1/2 lemon, juice and zest

Alessandra @alessa

Another risotto 😁
This time with wild garlic and peas and it feels bright and sunny especially with the lemon ☀️
When wild garlic is out of season, a handful of fresh herbs eg mint, tarragon, parsley would do the trick.

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Ingredients

2 servings

1 tbspolive oil
1onion, peeled and chopped finely
2 stickscelery, chopped - or use leeks, especially baby leeks
4 clovesgarlic, peeled and crushed
1bulb wet garlic, sliced - optional
1/2 cuppearled spelt, rinsed and drained
500 mlstock - maybe more
100-200 gpeas, fresh or frozen
70-100 g(a big handful) wild garlic, shredded
1/2lemon, juice and zest

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Steps

1

Heat the oil in a pan on medium-low heat. add the onion and sauté for 10-15 mins til soft.
2

Add celery and garlic and sauté for another 5-10 mins.
3

Add the spelt and stir for a couple of minutes.
4

Start adding the stock - 100ml by 100 ml. The spelt takes about 20-25 minutes to cook.
5

About 5 mins before the spelt is ready, add the peas.
6

When the peas are cooked, take the risotto off the heat. Season well. Add the lemon juice and then stir in the wild garlic.
7

Finish off with some lemon zest and garlic flowers if you have. Enjoy 😋