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
  1. Place the porcini and boiling water in a heatproof bowl and set aside for 10 minutes or until the mushrooms have softened. 
  2. 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. 
  3. Add the freekeh and lemon thyme and cook for a further 2–3 minutes. 
  4. Increase the heat to high and add the stock, porcini and soaking liquid, and cook, covered with a lid, for 30 minutes. 
  5. Remove lid and cook, stirring occasionally, for 30 minutes or until tender.
  6. Heat the remaining oil in a large frying pan over high heat. 
  7. Cook the button, oyster and enoki mushrooms, in batches, for 2–3 minutes or until tender and golden. 
  8. 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.

RATE THIS RECIPE:
Reader ratings (5.00) 54321

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox