Freekeh Risotto Recipe From Northern Spy Food Co
Recipe adapted from Nathan Foot, Northern Spy Food Co.
Freekeh Risotto
Freekeh Risotto adapted from Nathan Foot, Northern Spy Food Co.
Prep Time
0
minutes
Cook Time
1.08
hours
Servings
6
servings
Total time: 1 hour, 5 minutes
Ingredients
- 1 gallon vegetable stock, chicken stock or water
- 2 tablespoons extra-virgin olive oil
- 1 small onion, diced
- 2 cups freekeh
- 1 cup white wine
- ½ cup grated Parmigiano-Reggiano
- 2 tablespoons mascarpone
- 2 cups cooked diced winter squash, such as kabocha or pumpkin
- 4 cups arugula or spinach
- Salt and freshly ground pepper
Directions
- Place the stock in a large pot and bring it to a simmer. Heat the oil in another large pot. Add the onion and cook over medium heat until the onion becomes translucent, about 3 minutes. Add the freekeh and cook, stirring, for 5 minutes. Stir in the wine and simmer until it's almost completely absorbed.
- Increase the heat to medium-high and add just enough stock to cover the freekeh, then cook, stirring until the stock is nearly absorbed. Continue adding the stock 1 cup at a time, stirring frequently, until the freekeh begins to release its starches and turns creamy, about 1 hour.
- Stir in the Parmigiano-Reggiano, mascarpone, squash and greens. Season to taste with salt and pepper and serve.