Wheat risotto with mushrooms

Name: Wheat risotto with mushrooms
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 500 g Wheat or spelt grains; 10 g dried porcini; 2 medium-sized onions; 1-2 Garlic cloves; 300 g Mushrooms; 2 TABLESPOONS oil, salt, pepper; 1 TEASPOON dried thyme; 2-3 TEASPOONS Vegetable broth; 2 medium-sized carrots; 5-7 TABLESPOONS sour cream or crème légère; 7-10 Tbsp Basil

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

500 g Wheat or spelt grains
10 g dried porcini
2 medium-sized onions
1-2 Garlic cloves
300 g Mushrooms
2 TABLESPOONS oil, salt, pepper
1 TEASPOON dried thyme
2-3 TEASPOONS Vegetable broth
2 medium-sized carrots
5-7 TABLESPOONS sour cream or crème légère
7-10 Tbsp Basil

Directions

1
Rinse the wheat and soak overnight in the refrigerator in a good 1 l of cold water
2
Rinse off the porcini mushrooms. Pour approx. 300 ml of hot water over them and soak for approx. 30 minutes. Peel onions and garlic and dice finely. Clean and wash the mushrooms and cut them in half or quarters depending on size. Drain porcini and wheat separately, collect the soaking water each time. Chop porcini mushrooms
3
Heat the oil in a pot. Sauté the mushrooms in the oil. Season with salt and pepper. Add onions and garlic and fry until transparent. Add thyme, porcini mushrooms and wheat briefly. Gradually stir in mushroom water, 600-700 ml wheat soaking water and stock. Bring everything to the boil, cover and cook over a low heat for about 1 hour. Stir from time to time
4
From the Parmesan some chips, grate the rest. Peel, wash and slice the carrots. Stir into the wheat about 12 minutes before the end of the cooking time. Stir in grated Parmesan and sour cream, season to taste. Sprinkle with the parmesan shavings and garnish