Chef Paul's freekeh risotto with asparagus - New York News

Chef Paul's freekeh risotto with asparagus

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(WJBK) -

Get this recipe courtesy of HAP's Chef Paul Penney.

Ingredients:
1 pound of asparagus, cut into 2-inch pieces (about 2 cups)
3 cups sliced (try some brown or shitake) mushrooms
1/2 cup freshly grated Parmesan cheese
olive oil for sautéing
1/2 medium red onion, diced
1/2 cup shredded carrots
1/2 teaspoon dried or fresh sage
2 cups vegetable stock or water and liquid Aminos (Braggs)
1 8-ounce package Freekeh (1 cup, uncooked)
1/2 cup white wine
salt and fresh ground black pepper to taste

Preparation:

First, prepare the asparagus. Blanche the asparagus in boiling water for about 4 minutes (depending on thickness of stalks). Don't overcook the asparagus - the stalks should be crisp and bright in color. Remove the asparagus from heat and set aside.

In a skillet on medium heat, sauté onion, mushrooms and carrots in a bit of olive oil for about 5 minutes until onions are translucent. Add in the Freekah and stir occasionally to coat. Add the wine or juice and stir until absorbed.

Add the liquid and Turn the heat down to low and continue cooking for about 20 - 30 minutes.

Add the cooked asparagus, sage and Parmesan cheese and heat a few minutes more until the liquid has been absorbed. The Freekeh should be tender. Season to taste with salt and pepper. Serve immediately.

Makes 4 - 6 servings

Click here to read more about Freekeh and its health benefits.

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