Wheat risotto with savoy cabbage

Name: Wheat risotto with savoy cabbage
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 400 g Mushrooms; 350 g Savoy cabbage; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Original durum wheat (Ebly); 700 ml Vegetable broth (instant); 100 g dried tomatoes (from the jar, preserved in oil); 1/2 Pot of thyme; 40 g Parmesan cheese; 200 g Whipped cream; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Parsley and lemon

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
400 g Mushrooms
350 g Savoy cabbage
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Original durum wheat (Ebly)
700 ml Vegetable broth (instant)
100 g dried tomatoes (from the jar, preserved in oil)
1/2 Pot of thyme
40 g Parmesan cheese
200 g Whipped cream
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Parsley and lemon

Directions

1
Peel and chop the onion. Clean, clean and halve the mushrooms. Clean, wash and cut the savoy cabbage into fine strips. Heat oil in a large pan. Fry the onion and mushrooms for about 5 minutes.
2
Add the savoy cabbage. Season with salt and pepper and fry for another 5 minutes. Stir in Ebly. Deglaze with broth, simmer for about 8 minutes. Cut tomatoes into pieces. Wash and chop the thyme. Slice parmesan. Add thyme, tomatoes and cream to the risotto, simmer for another 5 minutes. Season with salt, pepper and lemon juice, fold in parmesan.
3
Cut tomatoes into pieces. Wash and chop the thyme. Slice parmesan. Add thyme, tomatoes and cream to the risotto, simmer for another 5 minutes. Season with salt, pepper and lemon juice, fold in parmesan. Serve garnished with parsley and lemon