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Freekeh risotto with spring greens

Name: Freekeh risotto with spring greens
Total time: 40 min
Ingredients: olive oil spray; onion 1, finely diced; garlic 1 clove, crushed; vegetable stock 600ml; asparagus a bunch, trimmed; cracked freekeh 200g; baby spinach 100g; frozen peas 100g, defrosted; fat-free quark 4 tbsp

40 minutes
serves 4
Easy

Freekeh is made from cracked, roasted green wheat. It works well for risotto as the grains keep their bite when cooked

Published: May 6, 2016 at 1:33 pm

Try this freekeh risotto with spring greens then check out more risotto recipes, such as our vegetarian risotto and healthy risotto.

For more veggie options, try our vegetarian lasagne, vegetarian moussaka, vegetarian paella and other vegetarian recipes.

Ingredients

olive oil spray
onion 1, finely diced
garlic 1 clove, crushed
vegetable stock 600ml
asparagus a bunch, trimmed
cracked freekeh 200g
baby spinach 100g
frozen peas 100g, defrosted
fat-free quark 4 tbsp

Method

Step 1

Heat a spray of olive oil in a large pan, fry the onion with a pinch of salt until soft, but not golden, about 8 minutes. Add the garlic and fry for another 2 minutes.
Step 2

Bring the stock to a simmer. Blanch the asparagus spears in the stock for 3-5 mins until just tender. Remove from the pan and slice into 5cm pieces, keeping the stock.
Step 3

Stir the freekeh into the onions, then add the stock, a ladleful at a time, stirring often, until all the stock has been absorbed and the grains are tender, about 20-25 minutes. Add a splash of water and cover with a lid if the grains aren’t tender but the stock has been absorbed, and simmer for another 5 minutes.
Step 4

Season, and stir in the asparagus, spinach, peas and quark, until the greens are tender and heated through.