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.
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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
1.
Sautee garlic and onions in the butter until translucent, add the mushrooms and
cook for a further 3 minutes
2.
Add white wine and seasoning including porcini powder and reduce for 5
minutes then add whipping cream and reduce for a further 5 minutes, set aside
3.
In another pot, rinse freekeh at least 3 times, then cook with veg stock using the
absorption method eg: 1 cup freekeh to 2 cup stock
4.
Once cooked add freekeh to mushroom mix, add tarragon and spinach and heat through.
5.
Serve!