Wheat and vegetable risotto

Name: Wheat and vegetable risotto
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 small onion; 1 small clove of garlic; 70 g Broccoli; 100 g Mushrooms; 75 g Original durum wheat (Ebly); 1 TEASPOON Olive oil; 150 ml Vegetable broth (instant); 3 Stem(s) curly parsley; 20 g Gouda cheese

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 small onion
1 small clove of garlic
70 g Broccoli
100 g Mushrooms
75 g Original durum wheat (Ebly)
1 TEASPOON Olive oil
150 ml Vegetable broth (instant)
3 Stem(s) curly parsley
20 g Gouda cheese

Directions

1
Peel and finely dice the onion and garlic. Cut broccoli florets from the stem, wash and dab dry. Clean the mushrooms and halve or quarter them. Heat oil in a pot.
2
Fry the onion, garlic and tender wheat in it. Add the broccoli and mushrooms and fry while turning. Deglaze with a little broth. Stir until the tender wheat has absorbed the liquid. Add some more stock until the liquid is completely absorbed.
3
In the meantime wash parsley, dab dry, pluck leaves from the stalks and chop finely. Cut cheese into cubes. Fold parsley into the risotto and garnish with cheese cubes.