Porchetta and Asparagus Freekeh Risotto

Instructions

1. 1

   Melt 2 Tbsp butter in a saucepan over medium heat. When hot, add the shallot and cook until soft and translucent.

2. 2

   Add freekeh and garlic and cook a few minutes longer to bring out the grains nutty flavour.

3. 3

   Add white wine, cook for a few seconds and then add the stock.

4. 4

   Reduce the heat to medium-low and simmer 15 to 20 minutes, adding small amounts of water if needed.

5. 5

   Five minutes before the freekeh risotto is finished, add the porchetta, asparagus, lemon juice, 2 Tbsp butter, and most of the lemon zest and parmesan.

6. 6

   Garnish with parmesan and lemon zest and serve.