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Spelt risotto with mushrooms and garlic sauce, served on a white plate.

Wild Garlic and Mushroom Spelt Risotto with Black Garlic Sauce

A richly flavoured spelt risotto making the most of wild garlic season
Course Main Course
Cuisine International
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2
Calories 574kcal


For the Spelt Risotto

  • Olive oil for frying
  • 200 g Pearled Spelt I used Sharpham Park Organic, grown not far from me here in Somerset
  • 1 banana shallot peeled and finely diced
  • 150 g chestnut mushrooms sliced
  • 25 g dried porcini mushrooms
  • 2 tsps Marigold vegan Bouillon powder
  • 50 g fresh wild garlic roughly chopped
  • Freshly ground black pepper and salt to taste
  • 25 g vegan parmesan finely grated

For the Black Garlic Sauce

  • 1 tbsp chili oil you can use sunflower or rapeseed oil if you’d rather, I love the gentle heat added by a glug of chili oil
  • 3 cloves of black garlic finely chopped
  • 2 tbsp vegan cream
  • 2 tbsp fresh flat leaf parsley finely chopped
  • Freshly ground black pepper
  • Tiny pinch of sea salt


  • Soak the porcini mushrooms in 700ml/3 cups of freshly boiled water for 20 minutes, then remove and chop finely. Keep the water to use as stock
  • Heat a little olive oil in a pan, add your diced shallot and sliced mushrooms and fry until soft and lightly browned
  • Add the pearled spelt and porcini mushrooms and stir well
  • Mix the bouillon powder into your hot mushroom soaking liquid and stir well
  • Add a ladleful of this stock to your spelt mixture and stir continuously at a gentle simmer until it has all been absorbed.
  • Continue adding a ladleful of stock to your mixture and stirring continuously until the spelt is cooked (about 20 minutes)
  • Stir in the chopped wild garlic and allow to wilt
  • Stir in the vegan parmesan style cheese
  • Add black pepper and salt to taste
  • Cover and leave to stand while you make your sauce
  • Gently heat the chili oil in a small saucepan
  • Add the chopped garlic and sizzle gently for a minute or two
  • Turn off the heat, stir in the cream, parsley and a little black pepper


Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.


Calories: 574kcal | Carbohydrates: 95g | Protein: 20g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 722mg | Potassium: 998mg | Fiber: 15g | Sugar: 11g | Vitamin A: 762IU | Vitamin C: 11mg | Calcium: 88mg | Iron: 6mg