Wheat and vegetable risotto

Name: Wheat and vegetable risotto
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g French beans; 1 Onion; 2 TABLESPOONS Butter; 250 g Original durum wheat (Ebly); 1/2 l Vegetable broth (instant); 150 g frozen peas; 200 g Sheep's cheese; 3 Stem(s) Oregano; 1 /2 Collar Parsley; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Oregano

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g French beans
1 Onion
2 TABLESPOONS Butter
250 g Original durum wheat (Ebly)
1/2 l Vegetable broth (instant)
150 g frozen peas
200 g Sheep's cheese
3 Stem(s) Oregano
1 /2 Collar Parsley
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Oregano

Directions

1
Clean, wash and cut the beans into pieces. Peel and finely chop the onion. Melt butter in a pot. Fry onion and wheat in it. Add beans, deglaze with broth, bring to the boil and cook for about 15 minutes.
2
Add the peas to the risotto 5 minutes before the end of the cooking time. Wash the herbs, dab dry and chop finely. Cut the cheese into pieces and fold into the wheat risotto with the herbs. Season to taste with salt and pepper.
3
Arrange the wheat and vegetable risotto on plates. Serve garnished with origano.