freekeh and mushroom risotto
- ¾ cup (20g) dried porcini mushrooms
- 1 cup (250ml) boiling water
- ¼ cup (60ml) extra virgin olive oil
- 1 brown onion, chopped
- 2 cloves garlic, crushed
- 1¾ cup (420g) wholegrain freekeh, rinsed+
- 1 tablespoon lemon thyme leaves, chopped
- 1 litre hot chicken stock
- 200g button mushrooms, halved
- 150g oyster mushrooms, trimmed
- 200g enoki mushrooms, trimmed sea salt and cracked black pepper
- watercress leaves, to serve
- Place the porcini and boiling water in a heatproof bowl and set aside for 10 minutes or until the mushrooms have softened.
- Heat 1 tablespoon of the oil in a large saucepan over medium heat, add the onion and garlic and cook for 3–4 minutes or until soft.
- Add the freekeh and lemon thyme and cook for a further 2–3 minutes.
- Increase the heat to high and add the stock, porcini and soaking liquid, and cook, covered with a lid, for 30 minutes.
- Remove lid and cook, stirring occasionally, for 30 minutes or until tender.
- Heat the remaining oil in a large frying pan over high heat.
- Cook the button, oyster and enoki mushrooms, in batches, for 2–3 minutes or until tender and golden.
- Divide the freekeh risotto between 4 bowls, sprinkle with salt and pepper, top with the mushrooms and watercress to serve. Serves 4.
+You can also use the same amount of cracked freekeh for this dish, which will cook faster and have a creamier result. Find cracked freekeh in supermarkets and health food stores.
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