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Freekeh Risotto

Freekeh Risotto

with Asparagus & Courgette

veggie
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We've given this risotto a summery twist by making it with freekeh instead of the usual rice. Freekeh is young wheat, picked green then toasted and cracked. It's deliciously nutty and, what's more, doesn't require any of the stirring required by a traditional risotto. Enjoy!

Allergens:Cereals containing glutenCelerySulphitesMilkEggNuts

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Onion

2 unit(s)

Garlic Clove

1 bunch(es)

Asparagus Bundles

1 unit(s)

Courgette

150 grams

Freekeh

(ContainsCereals containing gluten)

½ unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

15 grams

Unsalted Butter

(ContainsMilk)

1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

½ unit(s)

Lemon

1 bag(s)

Walnuts

(ContainsNuts)

Not included in your delivery

300 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2326 kJ
Energy (kcal)556 kcal
Fat23.0 g
of which saturates9.0 g
Carbohydrate62 g
of which sugars13.0 g
Protein29 g
Salt1.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Grater
Large Pan
Lid
Baking Tray
Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat your grill to high, Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Cut the bottom off the asparagus spears and discard. Chop each spear into three pieces. Remove the top and bottom from the courgette, then slice into 1cm thick rounds.

2

Put a drizzle of oil in a large saucepan on medium heat and add the onion. Cook until soft, 5 mins. Add the garlic and cook for 1 minute more. Add the freekeh and stir to combine.

3

Pour in the water (see ingredients for amount) and add the stock pot. Stir to dissolve the stock pot and bring to a simmer. Turn the heat to low and pop a lid on. Leave to cook for 15 mins. Once the time is up, remove the pan from the heat and leave to rest for another 5 mins (lid still on).

4

Meanwhile, pop the asparagus and courgette on a baking tray in a single layer. Drizzle over some oil and season with salt and pepper. Grill until slightly charred, 10-15 mins. TIP: Keep and eye on them and shake the tray occasionally.

5

When the freekeh is cooked, add the butter and three-quarters of the hard Italian cheese. Stir energetically. Squeeze in a little lemon juice, stir and taste. Season with salt, pepper and lemon juice accordingly. Add the veggies and carefully stir them in.

6

Serve the freekeh risotto in bowls with the walnuts and remaining cheese sprinkled on top. Enjoy!