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Freekeh and pumpkin risotto
0 Likes
Prep Time:
40 minutes
Cook Time:
Total Time:
40 minutes
Flavourful freekeh risotto with crispy sage leaves and caramelised pumpkin - a perfect family meal.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 25g butter
  • 700g butternut pumpkin, peeled, cut into 1.5cm pieces
  • 62.50 ml fresh sage leaves
  • 500ml (2 cups) vegetable liquid stock
  • 185ml (3/4 cup) water
  • 1 brown onion, finely chopped
  • 1 celery stick, finely chopped
  • 200g cracked freekeh
  • 125ml (1/2 cup) dry white wine
  • 21.00 gm lemon juice
  • 80g low-fat feta, crumbled
  • Chopped butter, extra, to serve (optional)
Instructions:
  • In a large heavy-based frying pan over medium heat, heat the oil and butter until sizzling. Cook the pumpkin, stirring occasionally, for 8 minutes or until beautifully golden. Transfer to a bowl using a slotted spoon.
  • Sear sage in the pan until crispy, then set aside on a paper towel-lined plate to drain.
  • In a microwave-safe bowl, mix the stock and water. Microwave on High for 2 minutes or until steaming hot.
  • Saute the onion and celery until soft. Then add the garlic and cook until aromatic. Toss in the freekeh until coated, then pour in the wine and let it absorb. Add a ladleful of the stock mixture and stir until absorbed.
  • Stir in stock one ladleful at a time, ensuring each is absorbed before adding more, for 18-20 minutes until freekeh is tender but still firm. Add pumpkin and lemon juice during the last 12 minutes of cooking. Season to taste, garnish with feta and fried sage leaves, and finish with extra butter if desired.

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