Wild garlic freekeh 'risotto', asparagus and jameed
This risotto is a celebration of spring and some of Ayesha Kalaji's favourite MENA (Middle East and North Africa) components, including freekeh, jameed and pistachios. Add the garlic and cook for 1 minute until fragrant, then add the freekeh and fry for 3 minutes Add the thyme sprigs, stock, water, wine and a pinch of …
- 50g of shallots, finely chopped (2-4, depending on size)
- 1 knob of unsalted butter
- 15g of garlic, crushed (about 3-4 cloves)
- 250g of freekeh, ideally smoked, if available and rinsed it if looks dusty
- 2 sprigs of thyme
- 250ml of vegetable stock
- 250ml of water
- 125ml of white wine
- 50g of wild garlic, washed and well dried, any flowers picked and reserved
- 25g of rapeseed oil
- 50g of wild garlic, washed and well dried
- 250g of unsalted butter, softened
- 12 asparagus spears, trimmed
- 1 shallot, finely chopped
- 1 knob of unsalted butter
- 1 leek, finely sliced
- 3 three cornered leeks, stalks chopped and any flowers picked and reserved
- 100ml of white wine
- lemon juice, to season
- pistachios, ideally green, roasted and lightly crushed
- jameed, for grating
- For the freekeh base, sweat the shallot with a knob of butter in a large pan with a lid until soft and translucent. Add the garlic and cook for 1 minute until fragrant, then add the freekeh and fry for 3 minutes
- Add the thyme sprigs, stock, water, wine and a pinch of salt. Bring to the boil, cover and cook on a low heat for 18 minutes. Turn off the heat and leave to steam with the lid on for 10 minutes. Once steamed, spread onto a tray, cool completely then store in an airtight container in the fridge until needed
- For the wild garlic purée, place the wild garlic and rapeseed oil in a blender or food processor and blend until smooth. Set aside in the fridge until needed
- For the wild garlic butter, blitz the wild garlic and butter in a food processor until finely chopped and combined. Remove and set aside. This will make more than you need – it freezes well
- To serve, place a large pan on a medium heat. Light a barbecue for direct grilling or preheat a griddle pan
- Cook the asparagus on the barbecue or griddle pan, turning regularly until nicely coloured and tender, moving it to a cooler area of the grill, if colouring too quickly
- Meanwhile, place the shallots and butter in a large pan and sweat until softening, then add in the leek and three cornered leeks. Sauté until softened then add the freekeh base along with the wine. Let the wine cook off, whilst the freekeh reheats, stirring frequently
- Once the risotto is hot, fold through the wild garlic purée and 100g of the wild garlic butter (you can freeze any leftovers). Season with salt and lemon juice
- Spoon the risotto into serving bowls and sprinkle with some chopped pistachios. Place the grilled asparagus on one side and finely grate over some jameed. Garnish with the wild garlic and/or three cornered leek flowers, if you have them
Bring to the boil, cover and cook on a low heat for 18 minutes. Turn off the heat and leave to steam with the lid on for 10 minutes.
Once steamed, spread onto a tray, cool completely then store in an airtight container in the fridge until needed For the wild garlic purée, place the wild garlic and rapeseed oil in a blender or food processor and blend until smooth. Set aside in the fridge until needed For the wild garlic butter, blitz the wild garlic and butter in a food processor until finely chopped and combined. This will make more than you need – it freezes well To serve, place a large pan on a medium heat.
Light a barbecue for direct grilling or preheat a griddle pan Cook the asparagus on the barbecue or griddle pan, turning regularly until nicely coloured and tender, moving it to a cooler area of the grill, if colouring too quickly Meanwhile, place the shallots and butter in a large pan and sweat until softening, then add in the leek and three cornered leeks. Sauté until softened then add the freekeh base along with the wine.
Let the wine cook off, whilst the freekeh reheats, stirring frequently Once the risotto is hot, fold through the wild garlic purée and 100g of the wild garlic butter (you can freeze any leftovers). Season with salt and lemon juice Spoon the risotto into serving bowls and sprinkle with some chopped pistachios. Place the grilled asparagus on one side and finely grate over some jameed.
Garnish with the wild garlic and/or three cornered leek flowers, if you have them