Freekeh Risotto With Roasted Trumpet Mushrooms
[Vegan]

For the Risotto:

1. Place the olive oil in a large sauté pan or skillet.
2. Add the sliced leek and garlic and sauté for about 2-3 minutes on low heat.
3. Add the white wine and sauté over low heat until the wine has cooked off. Add a little water and cover and cook for 5 more minutes until the leeks are very soft.
4. Add the cooked freekeh, cashew milk and vegetable tock and bring to a simmer.
5. Add the dried thyme and cook until the risotto thickens and is creamy.
6. To serve, portion the risotto into 2 bowls and garnish with roasted mushrooms and watercress, Add a little warm stock to the bowl around the risotto.

For the Freekeh:

1. Put the water, freekeh and salt in a saucepan and cooke covered for 20-30 minutes, covered until all the water is absorbed and the freekeh is soft. You can also cook this in a pressure cooker or rice cooker in the same manner as rice.

For the Cashew Milk:

1. Blend the cashew milk ingredients in a blender for 1-2 minutes. Refrigerate until ready to serve. No need to filter.

For the Vegetable Stock:

1. Heat the oil in a medium saucepan.
2. Add the red onion, mushrooms, garlic, and celery and sauté for about 2 minutes.
3. Add the quart of water and bring to a boil.
4. Turn down the heat to low and simmer for 20 minutes.

For the Trumpet Mushrooms:

1. Pre-heat the oven to 350°F.
2. Toss the trumpet mushrooms in the olive oil and place them on a lightly oiled sheet pan. Season with salt and pepper. Roast for about 10 minutes, or until tender.