Artichoke Freekeh Risotto
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Source URL: www.davidlebovitz.com
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average rating 4.0 / 5
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The flavour of this was wonderful but the consistency was nothing like that of a creamy risotto. I can’t help but wonder if the same effect could have been achieved by steaming the freekeh in stock as per the package directions and simply stirring the remaining ingredients in at the end - less stock and babysitting required this way.
2 comment(s)
Queezle_Sister
· 12 years ago
I had to google Freekeh to understand the title. Sounds interesting, and I'm curious about Freekah -- is it worth seeking out?
Zosia
· 12 years ago
QS, freekeh has an interesting smoky flavour unlike any other grain I've tasted but I did think that farro would have been a good alternative in this recipe.
Funny, I couldn't find this grain just over a year ago (I used bulgur, the recommended substitute for that recipe) and now it's in every one the (regular) grocery stores I frequent.