Wheat Risotto

Name: Wheat Risotto
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Wheat grains; 2 Onions; 2-3 Garlic cloves; 1 collar Soup Greens; 100 g Mushrooms; 75 g Shiitake mushrooms; 75 g Oyster mushrooms; 3 TABLESPOONS Oil; 1 1/4 l Vegetable broth (instant); 175 g Schmand; 75 g freshly grated Parmesan cheese; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 pinch Sugar; 1/2 bunch Parsley; 7-10 Tbsp Parmesan cheese

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Wheat grains
2 Onions
2-3 Garlic cloves
1 collar Soup Greens
100 g Mushrooms
75 g Shiitake mushrooms
75 g Oyster mushrooms
3 TABLESPOONS Oil
1 1/4 l Vegetable broth (instant)
175 g Schmand
75 g freshly grated Parmesan cheese
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 pinch Sugar
1/2 bunch Parsley
7-10 Tbsp Parmesan cheese

Directions

1
Soak wheat overnight in plenty of water. Peel and finely dice the onions. Peel garlic and chop finely. Clean the soup greens. Peel and finely dice carrots, celery and parsley root.
2
Wash the leek and cut into fine rings. Wash, clean and halve the mushrooms. Twist out the stems of the shiitake mushrooms. Wash and halve the mushroom heads. Clean oyster mushrooms and rub them carefully with kitchen paper.
3
Drain the wheat on a sieve. Heat the oil in a pot and fry the mushrooms while turning them. Add onions and soup vegetables and steam again for about 3 minutes at medium heat. Add wheat and deglaze with broth.
4
Simmer the wheat risotto for 30-40 minutes at medium heat. Add the sour cream about 15 minutes before the end of the cooking time and stir in. Add parmesan and stir in. Season to taste with salt, pepper and sugar.
5
Wash parsley, dab dry and chop finely. Sprinkle risotto with parsley and serve garnished with parmesan cheese.