Wild garlic and leek risotto

A creamy, comforting risotto made vibrant with the earthy flavour of wild garlic and the sweet warmth of leeks. The crispy pancetta adds a delicious crunch, while a swirl of crème fraîche brings richness and a touch of tang. This dish is the perfect balance of indulgence and freshness, ideal for a cosy dinner that feels both special and satisfying.

Serves 2 - 3

100g wild garlic

100g spinach

1 lt warm chicken or vegetable stock

Knob of butter

1 leek, finally chopped

1 onion, finally chopped

200g arborio risotto rice

80ml white wine

50g parmesan, grated

½ lemon, juice

Salt and pepper

Optional toppings

100g pancetta, chopped

Crème fraiche

 First bring a small pan of water to the boil, dunk the spinach and the wild garlic to blanch and place in your blender. Add a ladle or two of stock and whiz to a fine purée, leave to one side.

 Heat a knob of butter in a pan and add the leek and onion, sauté gently for 5 minutes then add the risotto rice, cook for a couple of minutes then pour in the wine and let sizzle, then slowly add the warm stock spoon by spoon, stirring continuously – this should take about 20 minutes.

 While the risotto is cooking fry the pancetta in another small pan and keep to one side.

 Once the risotto starts to become creamy but still a slight bite add the wild garlic and spinach purée, parmesan, lemon juice and season. Add a little extra butter for extra deliciousness.

 Serve in warm bowls with a dollop of crème fraiche and crispy pancetta.