Freekeh
+ Mushroom
Risotto

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This recipe can be prepared in advance and will last in the fridge for up to 3days, my advice is to keep the freekeh and mushroom separate until just beforeserving.
Ingredients:
250g gourmet mushrooms
250g button or field mushrooms
200g salted butter
250ml dry white wine
5 cloves garlic local purple preferably
1 large brown onion diced
1 Tspn Porcini powder
500g freekeh (toasted cracked wheat)
1 L veg stock
300 ml whipping cream
50g fresh tarragon or 1 Tbsnp dried tarragon
200g spinach
salt and pepper for seasoning