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Freekeh Risotto
- Serves
4
- Difficulty
Medium
By Ruth Nieman
Published 2021
Freekeh risotto is a contemporary take on the traditional dish, cooked in Israel by innovative restaurants and private chefs, using local vegetables and herbs with the young, freshly harvested smoked wheat. I cooked up this recipe with
Ingredients
Method
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I didn't use parsnips, but the normal sorts of risotto ingredients work just fine and can be varied. This was one of a series of 'grain' based risotto type things I've been trying out (Pearl Barley, Bulgur, etc). Freekeh was really good. Chewy and grainier. Felt nutritious and healthy and good flavour. Easier than Risotto because less chance of turning to sludge.
Freekeh is a versatile grain and able to retain its bite… leave it to steam for about 10 minutes after cooking and the grains with soften a little further. Try it with the parsnips next time, it adds a little sweetness to the dish.