Mushroom and Lime Freekeh Risotto

The Independent - Gembrook, Serves 4


250g Wholegrain Freekeh
800ml vegetable stock (approx.)
1 small diced onions
1/2 bunch of chives
300g fresh shitake mushrooms
90 g mascarpone cheese
50 g butter
100 ml extra virgin olive oil
2 whole limes squeezed
Handful of tyme


Boil the stock in one pot and keep warm.

In a separate pot add the butter and oil together. Once melted sautee the onions and chopped thyme until nicely caramelized, when ready scoop out the onions into a bowl and set aside. In the same pot you cooked the onions melt some butter and olive oil, add the Freekeh and stir frequently allowing the oil and butter to give the Freekeh some colour
Once the Freekeh has gained colour slowly add the boiling stock into the pot, stirring in between each time the boiling liquid is added to the freekeh.
When you add the last bit of stock add the already caramelized onions, cover the pot and set aside for 5 minutes. This will allow the Freekeh to absorb the remaining liquid and don’t over cook.
In a non stick pan quickly sautee the mushrooms with some butter and olive oil
To finish, season to taste and then stir the chopped chives, lime juice, 25ml of olive oil and mascarpone into the risotto.
Plate the risotto and arrange the shitake mushrooms on top.

Our Mount Zero Heroes - The Indepenent provide another beautiful recipe, this time featuring our Wholegrain Freekeh.

Recipe Ingredients from the Mount Zero Range