Freekeh Risotto with Mixed Mushrooms and Sage

Name: Freekeh Risotto with Mixed Mushrooms and Sage
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 portions
Ingredients: 30 g mixed dried mushrooms; 250 g boiling water; 50 g vegan hard cheese; 2 garlic cloves; 100 g onions; 40 g olive oil; 350 g mixed fresh mushrooms; 50 g brandy; 200 g freekeh; ½ vegetable stock cube (for 0.5 l); 200 g water; 200 g almond milk; 12 fresh sage leaves

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Dificultad fácil

Tiempo de preparación 15min

Tiempo total 1h 30min

Porciones 4 portions

Ingredientes

30 g mixed dried mushrooms
250 g boiling water
50 g vegan hard cheese cut in pieces (2 cm)
2 garlic cloves
100 g onions quartered
40 g olive oil plus 1 Tbsp
350 g mixed fresh mushrooms sliced (e.g. Portobello, chestnut and shiitake)
50 g brandy
o dry Marsala wine
200 g freekeh
½ vegetable stock cube (for 0.5 l) crumbled (see tip)
o ½ tsp vegetable stock paste, homemade
200 g water
200 g almond milk (see tip)
12 fresh sage leaves

Inf. nutricional: por 1 portion
Calorías: 307 kcal / 1280 kJ
Proteína: 12 g
Grasa: 19 g
Carbohidratos: 21 g
Grasa saturada: 2 g
Sodio: 321 mg