Freekeh Mushroom Risotto2016-10-13
- 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
Heat margarine and 2 tablespoons of olive oil in a large frying pan over medium heat.
Add the shallots and garlic, cook gently until translucent, about 3 minutes.
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.
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.
Repeat with the remaining 5 cups of stock. If the freekeh still feels a little tough, add an additional cup of stock.
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.
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.