Ebly risotto with porcini mushrooms

Ebly risotto with porcini mushrooms

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

Ingredients

4 people

Hint:


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
kochen@bettybossi.ch

Ebly risotto

½ tbsp olive oil
1 onion, finely chopped
1 garlic clove, thinly sliced
20 g dried porcini mushrooms
200 g pre-cooked durum wheat (Ebly®)
6 dl vegetable bouillon
200 g sour single cream
50 g grated Sbrinz
50 g 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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