Creamy wheat risotto

Name: Creamy wheat risotto
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 350 g Wheat grains; 1 Onion; 1-2 Garlic cloves; 2-3 TABLESPOONS Oil; 1 go. Tbsp. tomato paste; 2-3 TEASPOONS Porcini yeast broth (instant); 200 g Mushrooms; 2 Carrots; 1 Stalk leek (leek); 100 g diced lean ham; 75-100 g grated parmesan cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 20 g Parmesan shavings

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

350 g Wheat grains
1 Onion
1-2 Garlic cloves
2-3 TABLESPOONS Oil
1 go. Tbsp. tomato paste
2-3 TEASPOONS Porcini yeast broth (instant)
200 g Mushrooms
2 Carrots
1 Stalk leek (leek)
100 g diced lean ham
75-100 g grated parmesan cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
20 g Parmesan shavings

Directions

1
Rinse off the wheat. Bring to the boil in a litre of water and soak overnight. Peel onion and garlic and dice finely. Heat the oil in a pot and fry the onion and garlic. Stir in tomato paste and sweat it.
2
Add wheat and soaking water. Bring to the boil, stir in stock and cook covered for 40 to 50 minutes. Clean, clean and halve or quarter the mushrooms. Peel, wash and dice carrots. Clean the leek, cut into rings and wash. Leave out diced ham in a pan, remove. Fry the mushrooms in ham fat for five minutes. Add carrots and leek to the wheat ten minutes before the end of the cooking time. Finally stir grated parmesan, bacon and mushrooms into the "risotto".
3
Leave out diced ham in a pan, remove. Fry the mushrooms in ham fat for five minutes. Add carrots and leek to the wheat ten minutes before the end of the cooking time. Finally stir grated parmesan, bacon and mushrooms into the "risotto". Season to taste with salt and pepper. Arrange in bowls and garnish with Parmesan shavings