Freekeh Risotto with roasted trumpet mushrooms
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Prep time: 
Cook time: 
Total time: 
Serves: 2-4 servings
 
Ingredients
  • 2 Tablespoons olive oil
  • 2 leeks, washed & sliced up to the green part of the leek
  • 2 cloves garlic
  • ¼ cup white wine
  • water as needed
  • 2 cups cooked freekeh*
  • 1 cup cashew milk**
  • ½ cup vegetable stock*** (+ more as needed. You can also use store-bought vegetable stock if desired or just plain water.)
  • 1 pinch dried thyme
  • 4 trumpet mushrooms, sliced lengthwise and roasted****
  • 1 small bunch living watercress (optional)
*For the freekeh:
  • 1 cup cracked freekeh
  • 2 cups water
  • pinch salt
**For the cashew milk:
  • 1 cup cashews (soaked)
  • 2 cups water
***For the vegetable stock:
  • 1 Tablespoon olive oil
  • 1 red onion, minced
  • 1 cup mushrooms, chopped
  • 2 cloves garlic, minced
  • 2 stalks celery, sliced
  • 1 quart water
****For the trumpet mushrooms:
  • 4 trumpet mushrooms, sliced lengthwise
  • 1 Tablespoon olive oil
  • salt and pepper to taste
Instructions
  1. Place the olive oil in a large sauté pan or skillet.
  2. Add the sliced leek and garlic and sauté for about 2-3 minutes on low heat.
  3. Add the white wine and sauté over low heat until the wine has cooked off. Add a little water and cover and cook for 5 more minutes until the leeks are very soft.
  4. Add the cooked freekeh, cashew milk and vegetable tock and bring to a simmer.
  5. Add the dried thyme and cook until the risotto thickens and is creamy.
  6. To serve, portion the risotto into 2 bowls and garnish with roasted mushrooms and watercress, Add a little warm stock to the bowl around the risotto.
*For the freekeh:
  1. Put the water, freekeh and salt in a saucepan and cooke covered for 20-30 minutes, covered until all the water is absorbed and the freekeh is health. You can also cook this in a pressure cooker or rice cooker in the same manner as rice.
**For the cashew milk:
  1. Blend the cashew milk ingredients in a blender for 1-2 minutes. Refrigerate until ready to serve. No need to filter.
***For the vegetable stock:
  1. Heat the oil in a medium saucepan.
  2. Add the red onion, mushrooms, garlic, and celery and sauté for about 2 minutes.
  3. Add the quart of water and bring to a boil.
  4. Turn down the heat to low and simmer for 20 minutes.
****For the trumpet mushrooms:
  1. Pre-heat the oven to 350 F.
  2. Toss the trumpet mushrooms in the olive oil and place them on a lightly oiled sheet pan. Season with salt and pepper. Roast for about 10 minutes, or until tender.
Recipe by Plant Craft at https://www.rachelcarr.com/freekeh-risotto-roasted-trumpet-mushrooms/