Green garlic and scapes risotto

Serves 2 Prep time 35 mins


Green garlic and scapes have a very short season so it's important to make the most of them while they last. Here's a great way of getting both into one dish!



  • 40g butter
  • 2 tbsp olive oil
  • 2 shallot, finely chopped
  • 6 rashers pancetta, thinly sliced
  • 1 bulb of green garlic, cloves peeled and halved lengthways
  • 100g arborio rice
  • 500ml chicken stock
  • 1 bag of washed spinach
  • 1 bunch garlic scapes (or 1 leek), finely chopped
  • Juice of ½ a lime
  • 50g frozen green peas
  • 6 tbsp grated parmesan



  1. In a pan melt two-thirds of the butter with the olive oil.
  2. Add the shallots, pancetta and green garlic. Cook for about 5 minutes.
  3. Add the rice and stir thoroughly.
  4. Slowly add the stock a ladleful at a time, stirring in between and allowing the rice to absorb the stock before adding the next ladleful.
  5. This will take about 10-12 minutes. Add the spinach and scapes/leek and stir.
  6. Add the lime juice and peas. Check the rice and add a little more water if needed.
  7. Cook for a few minutes stirring continuously, until the rice is tender.
  8. Stir in the cheese and the remaining knob of butter and serve immediately.