Spring Green Flanders Wheat “Risotto”

Prep time: 15 mins

Cook time: 35–40 mins

A vibrant, seasonal twist on risotto using British-grown wholegrain Flanders wheat instead of rice. Nutty, creamy, and packed with spring greens.

📦 What’s in the Box

• Wild Garlic – 50g

• Leeks – 150g

• Closed Cup Mushrooms – 250g

• Flanders Wheat (Wholegrain) – 500g

• Spring Cabbage Shoots – 200g

🧀 You’ll Also Need

• 1 litre good vegetable stock

• 2 tbsp British cold-pressed rapeseed oil or butter

• 1 small glass dry white wine (optional)

• 40g hard cheese (e.g. cheddar or similar), grated

• Salt & cracked black pepper

• Squeeze of lemon (optional)

👩‍🍳 How to Cook

1️⃣ Prep the veg

• Rinse the wild garlic and roughly chop.

• Slice the leeks finely.

• Slice the mushrooms.

• Shred the cabbage shoots if large.

2️⃣ Start the base

Heat oil or butter in a wide pan over medium heat.
Add leeks with a pinch of salt and cook gently for 5–7 minutes until soft.

3️⃣ Add mushrooms

Stir in mushrooms and cook until lightly golden and their moisture has evaporated.

4️⃣ Toast the grain

Add 250g Flanders wheat (half the bag).
Stir for 1–2 minutes to lightly toast.

5️⃣ Deglaze

Pour in wine (if using) and allow to reduce.

6️⃣ Build the risotto

Add warm stock one ladle at a time, stirring frequently.
Allow each addition to absorb before adding more.
Cook for 30–35 minutes until the wheat is tender but retains a slight bite.

(Tip: Wholegrain wheat takes longer than arborio rice but gives a wonderful nutty texture.)

7️⃣ Finish with greens

Stir in cabbage shoots and cook 2–3 minutes.
Fold through wild garlic just before serving so it keeps its vibrant colour.

8️⃣ Make it creamy

Remove from heat. Stir in grated cheese and a squeeze of lemon.
Season to taste.

🌾 Why Flanders Wheat?

• Grown in Britain

• Dry-grown (no flooded paddies)

• Naturally high in fibre

• Deep, nutty flavour

• Supports local farmers

A climate-smart, wholefood alternative to imported rice.