Wheat risotto with mushrooms

Name: Wheat risotto with mushrooms
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 350 g Wheat grains; 1 Onion; 1 Garlic clove; 2-3 TABLESPOONS Oil; 1 go. Tbsp. tomato paste; 2-3 TEASPOONS Porcini yeast broth or vegetable broth; 200 g Mushrooms; 2 medium-sized carrots; 1 Stalk leek (leek); 50 g diced lean ham; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

350 g Wheat grains
1 Onion
1 Garlic clove
2-3 TABLESPOONS Oil
1 go. Tbsp. tomato paste
2-3 TEASPOONS Porcini yeast broth or vegetable broth
200 g Mushrooms
2 medium-sized carrots
1 Stalk leek (leek)
50 g diced lean ham
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Rinse the wheat and soak in approx. 1 l water overnight. Then drain off, catch the soaking water
2
Peel and finely dice the onion and garlic. Sauté in 1-2 tbsp. hot oil in a saucepan. Sweat tomato paste briefly. Fry wheat with. Stir in about 600 ml soaking water and stock. Bring to the boil, cover and cook for about 40 minutes.
3
Clean and wash the mushrooms and, depending on size, cut them in half or quarters. Peel, wash and finely dice carrots. Clean, wash and cut leek into rings
4
Fold the carrots and leek into the wheat, continue cooking for about 15 minutes. Brown the diced ham in a pan without fat, remove. Heat 1 tablespoon of oil in the pan and fry the mushrooms for about 5 minutes. Season with salt and pepper
5
Use a peeler to remove some shavings from the Parmesan cheese. Grate the rest of the Parmesan finely, stir into the "risotto" and let it melt. Stir in ham and mushrooms. Season to taste with salt and pepper. Garnish with Parmesan shavings