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Mushroom freekeh risotto with spring onion oil

Mushroom freekeh risotto with spring onion oil
3.7 32 ratings
Prep. 10 min
Total 1 h 10 min
4 portions
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Ingredients

Spring onion oil
  • spring onions/shallots
    1 bunch
  • olive oil
    250 g
Mushroom freekeh
  • Parmesan cheese cut into pieces (3 cm)
    40 g
  • garlic cloves
    2
  • salted butter
    40 g
  • extra virgin olive oil
    40 g
  • cracked freekeh
    250 g
  • dry white wine
    60 g
  • Vegetable stock paste or Chicken stock powder (see Tips)
    1 tbsp
  • fresh mushrooms of choice, cut into slices (see Tips)
    200 g
  • water
    700 g
  • freshly squeezed lemon juice to serve
  • ground black pepper to serve
  • spring onion/shallot sliced, to serve

Difficulty

easy

Nutrition per 1 portion

Sodium 489.8 mg
Protein 14.1 g
Calories 2286.3 kJ / 544.4 kcal
Fat 33.3 g
Fibre 7.1 g
Saturated Fat 11 g
Carbohydrates 46.4 g

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