This freekeh risotto recipe is perfect for those looking for a plant-based and rice alternative to traditional risotto dishes! It is easy to make in the comfort of your own home, using only 8 ingredients, you will enjoy a creamy and delicious Vegan risotto dish that will leave you satisfied and guilt-free.
This post will discuss the ingredients you will need to make the risotto, plus the instructions, furthermore, we will discuss how traditional risotto is made, the health benefits of freekeh compared to rice, and how to serve the perfect vegan freekeh risotto.
What is risotto?
It is a famous Italian dish, made with rice. It originated in Northan Italy around the Lombardy region where it was widely used as an accompanying dish.
Carnaroli rice or Arborio is recommended to make a good risotto dish, which is most commonly used to make risotto. Another type of rice with low starch content such as basmati rice cannot be used to make risotto, as the starch in the rice is what helps make creamy risotto.
Traditionally risotto is made by toasting the rice first in either oil or butter, shallots can be added as well. Butter, parmesan cheese, and wine are all essential in making good Italian risotto.
What sets risotto apart from other rice dishes is its unique preparation method. It involves adding hot broth to a rice pan a little at a time while continually stirring until the liquid is absorbed. This process releases the starch in the rice, creating a creamy texture with a slightly chewy bite.
In this recipe, the rice is replaced with freekeh, a super ancient grain that is very popular in the Middle East, and made a Vegan freekeh risotto with mushrooms.
Why is freekeh risotto good for you?
While rice has long been a staple in many diets, not only in the Middle East but around the world, freekeh is a lesser-known grain outside the Middle East. In the freekeh soup post we have mentioned what is freekeh and its health benefits, you can check the blog post and the recipe as well.
Compared to rice, freekeh contains more protein and fiber per serving, making it a great choice for those looking to boost their intake of these nutrients. Additionally, freekeh has a lower glycemic index than rice, meaning it can help regulate blood sugar levels and may reduce the risk of developing type 2 diabetes.
Ingredients :
Here is what you will need to make freekeh risotto with mushrooms:
- Freekeh: whole dry freekeh is perfect for making risotto, it does take longer to cook than cracked freekeh, but it has a pleasantly chewy texture that resembles the risotto.
- Mushrooms: I have used a variety of mushrooms: trumpet, oysters, brown, and shiitake mushrooms, however, you can use any combination you prefer or have access to. Another Italian-inspired recipe for mushroom lovers is this vegan lasagna recipe by The Hidden Veggies, which you should try next.
- Olive oil
- Onion
- Violife Viospread vegan butter.
- Vegan broth: the secret in this recipe and what intensifies the flavors is the homemade vegan broth. I don’t know about you, but I have tried many store-bought vegetable stocks and broth but they were all bland, and for me it was just colored water, to be honest, that adds no flavor whatsoever, therefore I prefer, especially for such dishes, to use my homemade vegan broth which is full of umami and the result is a dish that’s velvety, rich, and satisfyingly indulgent. If you make your own vegan broth go ahead and use it or if you prefer a store-bought one you like you can also use it. If you want the recipe for my vegan broth, let me know in the comments section, and I will post it.
- Miso paste:
- Violife Prosociano Vegan Parmesan cheese: optional but highly recommended.
- Parsley: for garnish
Instructions & cooking tips for making freekeh risotto?
Follow these steps to make the perfect creamy mushroom freekeh risotto:
First, prep the freekeh:
- It is best to sift through the freekeh grains to look for small stones or debris and pick them up, then rinse it in cold water till it runs clear. Drain it and leave it aside.
Secondly, prep the mushrooms:
- Using a damp kitchen towel, wipe them, slice the brown, shitake, and trumpet mushrooms, and shred the oyster mushrooms into medium size pieces.
- It is best to cook the mushrooms first separately and then cook the freekeh, because if you cook the mushrooms with the freekeh will result in a mushy mushroom, and trust me you don’t want that, therefore it is highly recommended to cook them separately. This way might take longer, but trust me it is worth it.
Start cooking the freekeh risotto:
- Heat the olive oil in a pan, add the mushrooms and saute. Let it cook for about 9 minutes and you will notice how it shrinks in size. Once cooked season with salt and pepper, and the reason you don’t want to add any salt at the beginning when cooking mushrooms because they will lose moisture and you will steam them in the pan, which will make the mushroom’s texture soggy and that’s not what we want, therefore make sure you always season your mushrooms after it’s been cooked.
- Mix the vegan butter with miso paste and add it to the mushrooms and stir to combine. Set aside for later.
- Heat the vegan broth in a pan, don’t let it boil, just make sure it is warm when you add it to the freekeh.
- Heat the remaining olive oil in a pan and chopped onion, saute for a couple of minutes, then add the freekeh and toast it with the olive oil and onion for 5 minutes.
- Start adding the hot vegan broth one ladle at a time and stir the freekeh every couple of minutes till all the broth is evaporated, keep repeating the same till the freekeh is cooked to perfection. It should retain the chewy texture, and not turn into a mush, we are not making freekeh soup.
- Be sure to season the risotto well with salt and pepper, tasting frequently throughout the cooking process to adjust the seasoning as needed.
- Add the pre-cooked mushroom and stir. Add grated vegan parmesan if using, then garnish with freshly chopped parsley for a pop of color and enjoy!
How to present the freekeh risotto?
This creamy mushroom freekeh risotto is best served immediately while it’s still warm. This dish can be served as a main on its own, perfect for a date night dinner, serve it with a simple salad as a side and pair it with your favorite drink, and you will have the perfect date night dinner.
How to store leftovers?
If you end up with any leftovers, simply store them in an airtight container in the fridge for up to 3 days, it’s worth noting that the texture may become slightly dry upon reheating. To restore the creamy consistency, mix in a splash of vegan broth or just water while reheating.
This blog post was all about cooking the perfect freekeh risotto, which is an excellent way to experiment with this super ancient grain and flavors while still enjoying a classic dish.
Whether you serve it to your family for a weeknight dinner or present it to guests at a dinner party, it’s sure to transport everyone’s taste buds to heaven.
Try it for your next dinner party for your friends and family and let me know how you enjoy your Vegan freekeh risotto?
If you enjoy this recipe and looking for more Vegan recipes make sure to check the below at VBA:
Vegan freekeh risotto with mushrooms recipe
Ingredients
- 1 cup dry whole freekeh
- 380 g mixed mushrooms
- 2 tbsp Violife vegan viospread
- 1 tbsp white miso paste
- ¼ cup olive oil divided
- ½ red onion finely chopped
- salt & pepper
- ¼ cup grated Violife prosociano wedge optional
- fresh chopped parsley for garnish
Instructions
Prepping the freekeh:
- Sift through the freekeh grains to look for small stones or debris and pick them up, then rinse them in cold water till it runs clear. Drain it and leave it aside.
Prep & cook the mushrooms:
- Using a damp kitchen towel, wipe them, slice and shred the oyster mushrooms into medium size pieces.
- Heat the olive oil in a pan, add the mushrooms and saute. Let it cook for about 9 minutes, and you will notice how it shrinks in size. Once cooked season with salt and pepper. For tips on cooking the perfect mushrooms, pls refer to the blog post cooking tips.
- Mix the vegan butter with miso paste and add it to the mushrooms and stir to combine. Set aside for later.
Making the freekeh risotto:
- Heat the vegan broth in a pan, don't let it boil, just make sure it is warm when you add it to the freekeh.
- Heat the remaining olive oil in a pan and add chopped onion, saute for a couple of minutes, then add the freekeh and toast it with the olive oil and onion for 5 minutes.
- Start ladling the vegan broth one ladle at a time and stir the freekeh every couple of minutes till all the broth is evaporated, keep repeating the same till the freekeh is cooked to perfection. It should retain the chewy texture, and not turn mushy, we are not making freekeh soup. It takes around 40-50 minutes till it's cooked to perfection.
- Be sure to season the risotto well with salt and pepper, tasting frequently throughout the cooking process to adjust the seasoning as needed.
- Add the pre-cooked mushroom and stir. Add grated vegan parmesan if using, then garnish with freshly chopped parsley for a pop of color and enjoy!
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