Wholegrain Wheat Berry Risotto

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£6.95

Recipe Box

Serves 4 @ £1.74 per person

Vegetarian, Vegan

A wholesome twist on the classic risotto, made with nutty Flanders wholegrain wheat instead of rice. Packed with locally grown Suffolk carrots, chestnut mushrooms, and tender perpetual spinach, this dish delivers deep flavour and hearty texture — a perfect seasonal comfort meal that celebrates British produce.

You will receive:

1 x Flanders Wheat, Wholegrain (500g)
1 x Recipe Card Flanders Grain Risotto
1 x Chestnut Mushrooms (400g)
1 x Brown Onions (250g)
1 x Suffolk Carrots, washed (400g)
1 x Perpetual Spinach (apx. 225g)

You will provide:

• 3 tbsp olive oil or butter

• 3 cloves garlic (optional)

• 1.1 litres vegetable or chicken stock

• 50 g grated Parmesan or vegetarian hard cheese (optional)

• Salt & freshly ground black pepper

Method

1. Pre-cook the wheat berries:
   Rinse 250 g wheat, then simmer in salted water for 35–40 minutes until just tender but still with a bite. Drain and set aside.

2. Prepare the vegetables:
   Dice onions and carrots; slice mushrooms; roughly chop spinach.

3. Cook the base:
   Heat olive oil or butter in a large pan over medium heat. Sauté onions for 5 minutes, then add garlic (if using) and carrots. Cook another 5 minutes.

4. Add mushrooms:
   Stir in mushrooms, cooking until softened and golden, about 7 minutes.

5. Combine with wheat:
   Add the cooked wheat berries and a ladleful of hot stock. Stir until absorbed, then continue adding stock gradually, stirring occasionally for 15–20 minutes, until the texture is creamy and cohesive.

6. Finish & serve:
   Stir through spinach to wilt. Adjust seasoning. Remove from heat and stir in cheese if using. Serve hot.