Ebly risotto with porcini mushrooms
Ingredients
for 4 person
| 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 |
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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