Freekeh Risotto Recipe | MAGGI® Arabia


Try this modern twist on a Middle East staple with Parmesan cheese and parsley. A fast and easy meal for a mid-week dinner.


  • 1 (50-g) medium shallots, finely chopped
  • 2 cloves (10-g) fresh garlic, crushed
  • 1 cup (100-g) mushrooms, chopped
  • 1 tbs olive oil
  • 1-1/2 cups freekeh, washed, rinsed and soaked for about 2 hours
  • 1 sachet MAGGI® Powder Chicken Stock
  • 4 cups of hot water
  • ¼ cup parsley, finely chopped
  • ½ cup light cream
  • ¼ cup Parmesan cheese, grated

How to Prepare

  1. In a deep saucepan sauté Shallots, Garlic and Mushrooms in Olive oil until soft, add drained Freekeh and sauté over heat to toast slightly.
  2. Add MAGGI Powder Chicken Stock and 1 cup hot Water and sauté until water is absorbed, repeat adding water 1 cup at a time until Freekeh is fully cooked and tender.
  3. Stir in Parsley, Cream and Parmesan Cheese and cook over medium low heat for 2 minutes, transfer to a serving dish and serve.

Nutritional Info

No Info

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