Tomato Freekeh Risotto with Labne
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 onion diced
  • 1 small dried red chilli
  • 10 semi dried tomatoes sliced
  • 1 red pepper sliced
  • 2 cloves garlic crushed
  • zest and juice of 1 lemon
  • 1 cup passata
  • 1 can diced tomatoes (400g)
  • 1 cup freekeh
  • 1 cup red kidney beans
  • ⅔ cup french lentils
  • 2T sweet smoked paprika
  • 1 tsp cumin
  • 3 cups good quality vegetable stock
  • sea salt and pepper to taste
  • 1 small bunch of thyme to serve
  • lemon wedges to serve
Instructions
  1. Using glass jars, soak the freekeh and kidney beans overnight.
  2. Heat a large thick based saucepan or a crockpot over medium heat; cook 1 diced onion and the crushed garlic until tender. Add the vegetable stock, passata and canned diced tomatoes and bring to the boil before reducing the heat and allowing to simmer for 10 minutes.
  3. Add the drained freekeh and kidney beans. Season with salt, pepper, cumin and half the sweet smoked paprika.
  4. Cover and allow to simmer over low heat for 20 minutes.
  5. At the 20 minute mark, add the rinsed lentils.
  6. Simmer for a further 20 minutes adding more vegetable stock if needed until the freekeh is just cooked through, and the beans and lentils are soft. Add the lemon zest and juice and mix through.
  7. Heat a separate frying pan and cook the remaining onion, red pepper and dried chilli until tender. Add the semi dried tomatoes. Season with 1T smoked paprika, salt and pepper
  8. Serve the risotto with a few small labne balls or a dollop of greek yogurt and top with the red pepper /onion/semi-dried tomato mix and finish it all off with a sprig of thyme and a squeeze of lemon.
  9. Serves : 4
Recipe by The Luminous Kitchen at http://theluminouskitchen.com/tomato-freekeh-risotto-labne/