Freekeh Mushroom Risotto

  • Servings : 2-4
  • Prep Time : 5m
  • Cook Time : 45m
  • Ready In : 50m


2 cups of Artisan Grains Wholegrain Freekeh
6 cups of vegetable stock
1 tablespoon of vegetable margarine
4 tablespoons of olive oil
2 cloves of garlic, minced
2 shallots, thinly sliced
1/2 cup of dry white wine (optional)
4 cups of desired mushrooms (button, field, shiitake and cremini work well), thinly sliced
Fresh tarragon or thyme for garnish
Salt & pepper to taste


Step 1

Heat margarine and 2 tablespoons of olive oil in a large frying pan over medium heat.

Step 2

Add the shallots and garlic, cook gently until translucent, about 3 minutes.

Step 3

Add the freekeh to the pan and stir to coat with oil & margarine. Season with a pinch of salt and pepper. Cook for 1-2 minutes.

Step 4

Stir in the wine (optional), and cook until reduced by 3/4. Add 1 cup of stock to the pan; simmer over medium-low heat, stirring frequently until liquid has been absorbed.

Step 5

Repeat with the remaining 5 cups of stock. If the freekeh still feels a little tough, add an additional cup of stock.

Step 6

While the freekeh cooks, saute the mushrooms. Heat the remaining olive oil in a large pan over medium heat. When the oil is hot, stir in the mushrooms and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are lightly browned, about 8-10 minutes.

Step 7

After the last of the stock has been absorbed, remove the pan from the heat and add the sauteed mushrooms. Taste, and season with salt and pepper, as necessary.

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