Mushroom freekeh risotto with spring onion oil

Spring onion oil

• 1 bunch spring onions/shallots
• 250 g olive oil

Mushroom freekeh

• 40 g Parmesan cheese cut into pieces (3 cm)
• 2 garlic cloves
• 40 g salted butter
• 40 g extra virgin olive oil
• 250 g cracked freekeh
• 60 g dry white wine
• 1 tbsp Vegetable stock paste or Chicken stock powder (see Tips)
• 200 g fresh mushrooms of choice, cut into slices (see Tips)
• 700 g water
• freshly squeezed lemon juice to serve
• ground black pepper to serve
• spring onion/shallot sliced, to serve