Freekeh Risotto with Truffle and Parmesan

Recipe courtesy of Pam Buchler, Aquarian Caterers

3 Cups BD Provisions Organic Cracked Freekeh

2 Boxes Chicken Stock

½ Chopped Sweet Onion

¼ each Cup Diced Carrot and Celery

1/4 Cup Grated Parmesan

1 Tablespoon White truffle oil or Truffle Salt to finish

2 Tablespoons Chopped Italian Parsley

2 Tablespoons BD Provisions Arbequina Olive Oil

In a Heavy Bottomed Pot add Olive Oil and Heat. Add the chopped onion, carrot and celery, stir until soft. Add the Freekeh and stir to toast this should take a few minutes. Add the Chicken stock 1 cup at a time until the liquid is absorbed. Keep adding the stock until the dish becomes creamy but not too wet. Add the parmesan cheese at the end and drizzle with the truffle oil

Pam Buchler ¥ 203.364.1451

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