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Recipe: Wild Leek & Garlic Risotto

By Edinburgh Larder – March 13, 2014

We’re spilling the secret of one of our popular Tuesday Supper Club dishes so you can make it at home! 

Ingredients:

Risotto Base                                                  

  • 50g Onion finely diced                       
  • 50g Carrot finely diced                      
  • 200g Pearl Barley                                          
  • 40g Spelt        
  • ½ a litre of veg stock

Wild Leek Puree

  • 2 large leaks
  • 50g butter
  • Half a small onion
  • 100 ml double Cream
  • 50g of Wild Garlic finely chopped
  • 200g of Wild Leek
  • 1 tsp of crème fraiche
  • 40g Isle of Mull cheddar grated finely

 Method:

Risotto Base

  1. Fry onion and carrots until softened
  2. Add in Barley and Spelt
  3. Fry for 30 Seconds
  4. Add 400ml Stock
  5. Simmer until cooked al dente 

Leek Puree

  1. Cook onion and both leeks, all of the butter with 150g of Wild Leeks
  2. Cook gently until soft, then add the cream
  3. Place in blender until smooth and then pass through fine sieve
  4. Season to taste

 Combine

  1. Add 300g of risotto base into pot, and 200g of the puree, with 30g of chopped wild garlic – pinch of Isle of mull cheddar and lastly add the crème fraiche
  2. Heat slowly until nice and thick
  3. Serve with chopped wild leek and Isle of Mull cheddar