Freekeh Risotto with Steamed Vegetables
Freekeh Risotto with Steamed Vegetables
We recommend that you open your favorite drink next to this recipe that will blow the Italian breeze. In this recipe you will find the vegetarian version of risotto. A practical main dish, risotto becomes even more delicious with vegetables. After serving this dish, the friend you invited to your house may start calling you chef.
TYPE
Main Course
SERVİNG
2
TOTAL TIME
55 MIN.
Ingredients:
- 200 g freekeh bulgur
- 200 ml hot water
- 1 L vegetable stock
- 1 onion, chopped
- 2 white mushrooms, chopped
- 2 tbsp olive oil
- 50 g parmesan cheese, grated
- 50 g butter
- Salt and pepper
For the Topping:
- 100 g broccoli
- 100 g cauliflower
- 100 g carrot
- 2 tbsp olive oil
- 1 clove garlic, mashed
- Salt and pepper
- Chili flakes
Step by Step:
1. Rinse the firik bulgur, add 200 ml hot water and soak for 15 minutes.
2. Boil 2 cups of water in a saucepan, place steamer basket on top. While water gets
boil wash and cut vegetables to bite size, except garlic. When water get boiled place
our vegetables on basket and cover with a lid for 10 minutes.
3. Heat the 2 tbsp olive oil in a skillet. Add onions and sauté for 2 minutes then add
mushrooms and keep sauteing until they get golden brown.
4. Drain the bulgur rest in strainer for 5 minutes. Same time place vegetable stock on
oven and heat it up.
5. Add bulgur to the skillet and high the heat. Stir constantly, when they look more dry
start adding vegetable stock, 2 label one time. Keep stirring along cooking.
6. When bulgur gets creamy add butter and stir. Turn off the heat and add parmesan
cheese.
7. Take vegetables in a bowl add olive oil, garlic, salt and pepper. Toast it well.
8. Take two plate you like. Put risotto on bottom and tap the edges of the plate. Place
vegetables on the top and serve it. Enjoy!
P.S: For this recipe you can use a steamer basket or if you don’t have it, you can simply use
a mesh strainer.
