Wheat risotto with creamed savoy

Name: Wheat risotto with creamed savoy
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 medium onion; 250 g Mushrooms; 500 g Savoy cabbage; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 200 g "Ebly Original Soft Wheat" (pre-cooked durum wheat); 1 TABLESPOON Vegetable broth; 100 g dried tomatoes in oil; 4-5 Stem(s) Thyme; 100 g Whipped cream; 7-10 Tbsp Parsley and lemon; 7-10 Tbsp to garnish

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 medium onion
250 g Mushrooms
500 g Savoy cabbage
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
200 g "Ebly Original Soft Wheat" (pre-cooked durum wheat)
1 TABLESPOON Vegetable broth
100 g dried tomatoes in oil
4-5 Stem(s) Thyme
100 g Whipped cream
7-10 Tbsp Parsley and lemon
7-10 Tbsp to garnish

Directions

1
Peel and chop the onion. Clean, wash and halve the mushrooms. Savoy cabbage clean, wash and cut into strips. Fry onion and mushrooms in hot oil for about 5 minutes. Season with salt and pepper. Take out
2
Sauté the savoy cabbage in hot frying fat. Stir in the wheat. Stir in approx. 1/2 l water and stock. Bring to the boil, cover and simmer for about 8 minutes.
3
Drain the tomatoes and cut them into small pieces. Wash the thyme, pluck. Stir the mushroom and onion mixture, cream, tomatoes and thyme into the risotto. All approx.
4
Continue cooking for five minutes. Season to taste with salt and pepper. Slice parmesan and fold in. Garnish with parsley and lemon
5
Drink: cool white wine