Try this freekeh risotto with spring greens then check out more risotto recipes, such as our vegetarian risotto and healthy risotto.

For more veggie options, try our vegetarian lasagne, vegetarian moussaka, vegetarian paella and other vegetarian recipes.


  • olive oil spray
  • 1 onion, finely diced
  • 1 clove garlic, crushed
  • 600ml vegetable stock
  • a bunch asparagus, trimmed
  • 200g cracked freekeh
  • 100g baby spinach
  • 100g frozen peas, defrosted
  • 4 tbsp fat-free quark


  • STEP 1

    Heat a spray of olive oil in a large pan, fry the onion with a pinch of salt until soft, but not golden, about 8 minutes. Add the garlic and fry for another 2 minutes.

  • STEP 2

    Bring the stock to a simmer. Blanch the asparagus spears in the stock for 3-5 mins until just tender. Remove from the pan and slice into 5cm pieces, keeping the stock.

  • STEP 3

    Stir the freekeh into the onions, then add the stock, a ladleful at a time, stirring often, until all the stock has been absorbed and the grains are tender, about 20-25 minutes. Add a splash of water and cover with a lid if the grains aren’t tender but the stock has been absorbed, and simmer for another 5 minutes.

  • STEP 4

    Season, and stir in the asparagus, spinach, peas and quark, until the greens are tender and heated through.

Want more healthy low fat meals? Try one of our other healthy recipes...

Turmeric Broth With Chicken And Ginger Dumplings. Bowl of turmeric broth with chicken and ginger dumplings

We've also got plenty more risotto recipes...

Bolognese Risotto Recipe


Anna Glover profile
Anna GloverSenior food editor

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating