How to Spring Perfect Wild garlic and pea spelt risotto - vegan

How to Spring Perfect Wild garlic and pea spelt risotto - vegan Delicious, fresh and tasty.

Wild garlic and pea spelt risotto - vegan. Great recipe for Wild garlic and pea spelt risotto - vegan. 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. This Vegan Wild Garlic Pesto & Pea Risotto is the ultimate in comfort food for uncertain times.

Incorporate the stock by the ladle, stirring and simmering until the rice has absorbed all the stock before adding the next ladle..

A more successful attempt at making risotto without rice.

Try this spelt and mushroom risotto then check out our vegetarian risotto, vegetarian lasagne, vegetarian moussaka and more vegetarian recipes.

You can have Wild garlic and pea spelt risotto - vegan using 10 ingredients and 7 steps. Here is how you cook that.

Ingredients of Wild garlic and pea spelt risotto - vegan

1. It’s 1 tbsp of olive oil.

2. Prepare 1 of onion, peeled and chopped finely.

3. You need 2 sticks of celery, chopped - or use leeks, especially baby leeks.

4. You need 4 cloves of garlic, peeled and crushed.

5. It’s 1 of bulb wet garlic, sliced - optional.

6. Prepare 1/2 cup of pearled spelt, rinsed and drained.

7. You need 500 ml of stock - maybe more.

8. It’s 100-200 g of peas, fresh or frozen.

9. It’s 70-100 g of (a big handful) wild garlic, shredded.

10. It’s 1/2 of lemon, juice and zest.

Heat the olive oil in a large frying pan.

Drain the spelt and add along with the wine.

Serving and Storing - Serve the creamy vegan risotto immediately.

Risotto can be served alongside cauliflower steaks or with a fresh salad.

Wild garlic and pea spelt risotto - vegan step by step

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 😋.

To reheat, gently reheat the risotto over the stovetop.

Coconut milk: You can use any other plant-based milk of choice, however, the risotto will turn out less creamy.

Chickpeas: Use canned chickpeas or cook from dry.

Instead of chickpeas, you can also use peas.

Check the step-by-step photos in the blog post above.