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This tasty, cheap dish makes a great starter or vegetarian main course. The puréed wild garlic comes into play here, giving the risotto a vibrant green colour.
1 large onion, peeled, halved, finely chopped
2tbsp olive or rapeseed oil
160-180g spelt, soaked in cold water for a couple of hours
1.5ltrs vegetable stock, or a couple of good stock cubes dissolved in the same amount of boiling water
A handful of wild garlic leaves and stems, washed and roughly chopped
A couple of tbsp of wild garlic purée
80g unsalted butter, diced
For the wild garlic purée
2-3 handfuls of wild garlic leaves and stems, washed and dried
120-150ml rapeseed oil
First make the purée: simply blend the wild garlic in a liquidiser with the rapeseed oil, until smooth, then it can be stored in a sterilised preserving jar in the fridge for up to six months.
Heat the oil in a heavy-based saucepan and gently cook the onion for 2-3 minutes, without colouring. Drain the spelt and add it to the onion; season, then gradually add the stock, ensuring each addition has been absorbed before adding the next.
Cook for 15-20 minutes, until the spelt is tender but not too soft. Add a couple of tablespoons of the purée, the wild garlic and the butter. The risotto should be a little sloppy; add more stock if you need to and season to taste. Serve immediately.
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