Mushroom freekeh risotto with spring onion oil

Mushroom freekeh risotto with spring onion oil

3.7 34 ratings

Prep. 10 min

Total 1 h 10 min

4 portions

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

Energy 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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