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Freekeh Risotto with Mixed Mushrooms and Sage

Freekeh Risotto with Mixed Mushrooms and Sage
4.1 8 ratings
Prep. 15 min
Total 1 h 30 min
4 portions
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Ingredients

  • mixed dried mushrooms
    30 g
  • boiling water
    250 g
  • vegan hard cheese cut in pieces (2 cm)
    50 g
  • garlic cloves
    2
  • onions quartered
    100 g
  • olive oil plus 1 Tbsp
    40 g
  • mixed fresh mushrooms sliced (e.g. Portobello, chestnut and shiitake)
    350 g
  • brandy
    50 g
    dry Marsala wine
  • freekeh
    200 g
  • vegetable stock cube (for 0.5 l) crumbled (see tip)
    ½
    ½ tsp vegetable stock paste, homemade
  • water
    200 g
  • almond milk (see tip)
    200 g
  • fresh sage leaves
    12

Difficulty

easy

Nutrition per 1 portion

Sodium 321 mg
Protein 12 g
Calories 1280 kJ / 307 kcal
Fat 19 g
Saturated Fat 2 g
Carbohydrates 21 g

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Also featured in

Plant-based Kitchen 30 Recipes
UK and Ireland

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