Mushroom freekeh risotto with spring onion oil
TM6 TM5 TM31

Mushroom freekeh risotto with spring onion oil

4.1 (7 rating)

Ingredients

Spring onion oil

  • 1 bunch spring onions/shallots
  • 250 g olive oil

Mushroom freekeh

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

Nutrition
per 1 portion
Calories
2286.3 kJ / 544.4 kcal
Protein
14.1 g
Carbohydrates
46.4 g
Fat
33.3 g
Saturated Fat
11 g
Fibre
7.1 g
Sodium
489.8 mg

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