Ebly risotto with porcini mushrooms

Ebly risotto with porcini mushrooms

Total: 20 Min. | Active: 20 Min.
Nutritional value / people: 363 kcal
, Fat: 16 g
, Carbohydrate: 41 g
, Protein: 14 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Ebly risotto

½tbsp olive oil
1 onion, finely chopped
1 garlic clove, thinly sliced
20g dried porcini mushrooms
200g pre-cooked durum wheat (Ebly®)
6dl vegetable bouillon
200g sour single cream
50g grated Sbrinz
50g rocket, roughly chopped
salt and pepper to taste
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How it's done

Ebly risotto

Heat the oil in a pan. Sauté the onion and garlic, add the porcini mushrooms and continue to cook for approx. 3 mins. Add the Ebly wheat and cook for approx. 2 mins. Pour in the stock and bring to the boil. Reduce the heat, simmer for approx. 8 mins., stirring occasionally.

Mix in the cream, cheese and rocket, heat through, season.

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