Vegetable-wheat-risotto

Name: Vegetable-wheat-risotto
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 350 g whole wheat grains (health food store); 1 Onion; 200 g Mushrooms; 100 g streaky smoked bacon; 1 TABLESPOON Oil; 1 TABLESPOON Tomato paste; 2 TEASPOONS Vegetable broth (instant); 2 Carrots; 1 small stick of leek (leek); 75 g Parmesan (piece); 7-10 Tbsp salt and pepper

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

350 g whole wheat grains (health food store)
1 Onion
200 g Mushrooms
100 g streaky smoked bacon
1 TABLESPOON Oil
1 TABLESPOON Tomato paste
2 TEASPOONS Vegetable broth (instant)
2 Carrots
1 small stick of leek (leek)
75 g Parmesan (piece)
7-10 Tbsp salt and pepper

Directions

1
Rinse wheat and soak in 1 l water overnight.
2
Peel and finely chop the onion. Clean the mushrooms, wash them if necessary and cut them into halves or quarters depending on size. Dice bacon. Fry in 1 tbsp. hot oil in a pot until crispy and take out. Fry mushrooms in bacon fat for about 5 minutes.
3
Sauté onion in bacon fat. Sweat tomato paste briefly. Add wheat with the soaking water and stock. Bring to the boil and simmer covered for about 40 minutes.
4
In the meantime peel or clean and wash the vegetables. Dice carrots finely, cut leek into rings. Approx. 10 minutes before the end of the cooking time, fold into the wheat and continue cooking.
5
Use a peeler to remove some shavings from the Parmesan cheese. Finely grate the rest of the Parmesan. Stir the grated Parmesan, bacon and mushrooms into the wheat risotto and cook for another 3-4 minutes. Season to taste with salt and pepper.
6
Garnish with Parmesan shavings.