Wheat risotto with mushrooms

Name: Wheat risotto with mushrooms
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Wheat grains; 2 medium-sized onions; 1-2 Garlic cloves; 1 bunch of greens; 250 g mixed mushrooms; 7-10 Tbsp (e.g. mushrooms, oyster mushrooms and shiitake mushrooms); 2 TABLESPOONS Oil (e.g. olive oil); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 TABLESPOONS Vegetable broth (instant); 50 g Parmesan cheese; 100 g Sour cream or crème fraîche; 1/2 bunch Parsley

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Wheat grains
2 medium-sized onions
1-2 Garlic cloves
1 bunch of greens
250 g mixed mushrooms
7-10 Tbsp (e.g. mushrooms, oyster mushrooms and shiitake mushrooms)
2 TABLESPOONS Oil (e.g. olive oil)
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 TABLESPOONS Vegetable broth (instant)
50 g Parmesan cheese
100 g Sour cream or crème fraîche
1/2 bunch Parsley

Directions

1
Wash the wheat grains and soak in plenty of water overnight
2
Peel onions and garlic. Chop both finely. Clean or peel and wash the soup greens. Finely dice carrot, celery and possibly parsley root. Cut leek into fine rings. Clean and wash the mushrooms. Rub oyster mushrooms and shiitake with kitchen paper. Cut large mushrooms in half
3
Heat the oil in a large pot. Fry the mushrooms until golden brown, turning them over. Fry the onions, garlic and soup vegetables briefly. Season with salt and pepper. Drain the wheat and fry briefly. Deglaze with 1 1/4 l water and stir in broth. Bring everything to the boil and simmer for 30-40 minutes
4
Remove some shavings from the Parmesan cheese. Grate the rest and stir into the "risotto" 15 minutes before the end of the cooking time. Stir in the sour cream. Season to taste with salt and pepper. Wash and chop the parsley. Sprinkle parmesan shavings and parsley over the "Risotto