Freekeh Risotto with Mixed Mushrooms and Sage

Name: Freekeh Risotto with Mixed Mushrooms and Sage
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 portions
Ingredients: 30 g mixed dried mushrooms; 250 g boiling water; 50 g vegan hard cheese; 2 garlic cloves; 100 g onions; 40 g olive oil; 350 g mixed fresh mushrooms; 50 g brandy; 200 g freekeh; ½ vegetable stock cube (for 0.5 l); 200 g water; 200 g almond milk; 12 fresh sage leaves

4.1 (8 ratings)

Difficulty easy

Preparation time 15 min

Total time 1h 30 min

Serving size 4 portions

Ingredients

30 g mixed dried mushrooms
250 g boiling water
50 g vegan hard cheese, cut in pieces (2 cm)
2 garlic cloves
100 g onions, quartered
40 g olive oil, plus 1 Tbsp
350 g mixed fresh mushrooms, sliced (e.g. Portobello, chestnut and shiitake)
50 g brandy
or dry Marsala wine
200 g freekeh
½ vegetable stock cube (for 0.5 l), crumbled (see tip)
or ½ tsp vegetable stock paste, homemade
200 g water
200 g almond milk (see tip)
12 fresh sage leaves

Nutrition: per 1 portion
Calories: 1280 kJ / 307 kcal
Protein: 12 g
Carbohydrates: 21 g
Fat: 19 g
Saturated Fat: 2 g
Sodium: 321 mg