Freekeh Risotto

Recipe adapted from Nathan Foot, Northern Spy Food Co.

Freekeh Risotto
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Freekeh Risotto adapted from Nathan Foot, Northern Spy Food Co.
  • 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
  1. 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.
  2. 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.
  3. Stir in the Parmigiano-Reggiano, mascarpone, squash and greens. Season to taste with salt and pepper and serve.
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