Freekeh Risotto with Portobello Mushrooms and Pine nuts

Steps

1. Bring a full kettle to the boil (for your stock). Bring water to the boil in a medium pot and add salt, first measure of mushrooms, onion and bay leaf. Simmer on medium heat for 8 minutes then drain stock into a heat-proof bowl. Heat a dry fry-pan on medium heat and toast pine nuts for 1-2 minutes, until lightly golden. Set aside in a medium bowl and return pan to heat.
2. Melt butter in pan and cook shallots for about 2 minutes, until tender. Add garlic, thyme and salt to pan and cook a further 1-2 minutes, until fragrant. Add second measure of mushrooms and cook for 2-3 minutes, until softened. Add freekeh, stirring, for about 1 minute.
3. Add wine to pan (if using) and cook for 1-2 minutes, until almost evaporated. Add 2 cups of the Portobello mushroom stock to pan. Bring stock to a simmer and cook for 16-18 minutes, adding ½ cup more stock at a time as liquid evaporates, until freekeh is tender. Add boiling water, if needed.
4. While risotto simmers, cut cherry tomatoes in half. Add cherry tomatoes and rocket to bowl with pine nuts. Just before serving, drizzle with olive oil and season to taste with salt and pepper.
5. When risotto has finished cooking and almost all liquid has evaporated, remove from heat and fold through first measure of mascarpone cheese. Season to taste with salt and pepper.
6. To serve, divide freekeh risotto between bowls. Dollop with remaining mascarpone cheese and scatter with rocket, pine nuts and cherry tomatoes.