Ingredients from Us
1 x Flanders Wheat, Wholegrain (500g)
1 x Closed Cup Mushrooms (250g)
1 x Leeks (150g, £4.33/Kg)
1 x Spring Cabbage (600g)
1 x Flat Parsley (50g)
1 x Veg Stock Cube (1 x 10g)
1 x Recipe Card Spring Green Flanders Wheat Risotto
From Your Pantry
2 tbsp British cold-pressed rapeseed oil or butter
Small glass of dry white wine (optional)
40g hard cheese, grated
Salt and cracked black pepper
Squeeze of lemon (optional)
Method
Prepare the vegetables
Rinse and roughly chop the wild garlic. Finely slice the leeks and mushrooms. Shred the cabbage shoots if large.
Cook the leeks
Heat the oil or butter in a wide pan over a medium heat. Add the leeks with a pinch of salt and cook gently for 5–7 minutes until soft.
Add the mushrooms
Stir in the mushrooms and cook until lightly golden and their moisture has evaporated.
Toast the grain
Add 250g Flanders wheat and cook for 1–2 minutes, stirring to lightly toast the grains.
Deglaze the pan
Pour in the wine, if using, and allow it to reduce.
Build the risotto
Add the warm stock one ladle at a time, stirring regularly. Allow each addition to absorb before adding more. Continue for 30–35 minutes until the wheat is tender but still has a slight bite.
Add the greens
Stir in the cabbage shoots and cook for 2–3 minutes. Fold through the wild garlic just before serving to retain its fresh colour and flavour.
Finish the risotto
Remove from the heat and stir in the grated cheese and a squeeze of lemon, if using. Season to taste.
To Serve
Serve immediately while creamy and hot, with extra grated cheese if desired.
Why You'll Love It
Rich, nutty flavour from wholegrain Flanders wheat.
Packed with seasonal British vegetables.
Creamy and satisfying without relying on imported rice.
A simple way to enjoy more fibre-rich whole grains.
Why Flanders Wheat?
Grown in Britain
Dry-grown with lower water requirements
Naturally high in fibre
Deep, nutty flavour
Supports local farmers
A climate-smart alternative to imported rice and other grains