Porchetta and Asparagus Freekeh Risotto

Ingredients

• 4 Tbsp unsalted butter
• 1 shallot , finely chopped
• 1 cup freekeh
• 1 clove garlic , finely chopped
• 1/2 cup white wine
• 2 cups chicken , vegetable or beef stock
• Water , as needed
• 1/4 cup porchetta , diced
• 1 cup asparagus , sliced on the diagonal
• Juice and zest of 1 lemon
• 1/2 cup parmesan cheese

Instructions

1. Melt 2 Tbsp butter in a saucepan over medium heat. When hot, add the shallot and cook until soft and translucent.
2. Add freekeh and garlic and cook a few minutes longer to bring out the grains nutty flavour.
3. Add white wine, cook for a few seconds and then add the stock.
4. Reduce the heat to medium-low and simmer 15 to 20 minutes, adding small amounts of water if needed.
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. Garnish with parmesan and lemon zest and serve.