First the chilli. I took the easiest option and just left it out. Sometimes, in dishes where the chilli adds a lot to the overall flavour (like the potatoes and panner a couple of weeks ago) I'll keep a pinch of the chilli powder in. The risotto is just fine without it.
The wild garlic bread? I had to replace the garlic taste and the green so I went back to the classic plain old garlic bread. Half a cup of parsley, chopped and four (small, home-grown) garlic cloves for the two medium baguettes. Tastes lovely.