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
Place the olive oil in a large sauté pan or skillet.
Add the sliced leek and garlic and sauté for about 2-3 minutes on low heat.
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.
Add the cooked freekeh, cashew milk and vegetable tock and bring to a simmer.
Add the dried thyme and cook until the risotto thickens and is creamy.
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:
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:
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:
Heat the oil in a medium saucepan.
Add the red onion, mushrooms, garlic, and celery and sauté for about 2 minutes.
Add the quart of water and bring to a boil.
Turn down the heat to low and simmer for 20 minutes.
****For the trumpet mushrooms:
Pre-heat the oven to 350 F.
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/