Total Time
1hr
Cook Time
50mins
Prep Time
10mins
Serves
4
Freekeh, Asparagus & Mushroom Risotto
Method:
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1.
Start by finely chopping all the mushrooms. Then add 50g of butter and half the oil to a saucepan. Sauté the leek, then add in the chopped mushrooms and cook for 5-10 minutes over low heat. Stir in parsley and garlic then set aside.
2.
Add chicken stock to a separate saucepan and bring to the boil and keep on low simmer.
3.
In a third separate saucepan, add in the remaining 50g of butter and oil and cook onions until soft. Add the freekeh and stir well to coat the grains in oil.
4.
When the freekeh starts to stick to the bottom, pour in the boiled chicken stock, one ladle at a time until all the stock has been used. Continue to stir until all liquid has been absorbed.
5.
Add the mushroom mix from step 1 and also the sliced asparagus into the freekeh risotto and continue to cook for a few minutes allowing it to heat through.
6.
For a creamier risotto, add a little cream. Season with salt and pepper.
To serve
1.
To serve: Serve risotto plain or with shaved parmesan cheese and fresh basil.
Note
1.
This recipe can also be created using our cracked grain or cooked wholegrain freekeh. Simply follow preparation instructions on pack.
Ingredients
Connect with us
Edlyn Foods Pty Ltd
- 13 Ricky Way, Epping, Victoria, Australia
- 03 8401 0000
- 03 8401 0099
- sales@edlyn.com.au
13 Ricky Way, Epping, Victoria, Australia 
03 8401 0000 
03 8401 0099 
sales@edlyn.com.au Customer Service
- 1300 661 908
- 1300 731 651
