Wheat and Vegetable Risotto

by Editorial Staff

Summary

Prep Time 5 mins
Cook Time 1 hr
Total Time 13 hrs 5 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 200 g wheat
  • 500 ml vegetable stock
  • 3 onion (s)
  • 100 g parsley root (s)
  • 100 g carrot (s)
  • 100 g beans, reen
  • 100 g leeks
  • some sea salt
  • 1 teaspoon, heaped coriander, ground
  • 1 teaspoon, heaped pepper, freshly ground
  • 2 sprigs marjoram, fresh
  • 40 g Gouda, rated
  • 2 tablespoon butter
Wheat and Vegetable Risotto
Wheat and Vegetable Risotto

Instructions

  1. Rinse the wheat cold and warm and soak in the vegetable stock overnight.
  2. The next day, bring the wheat grains to the boil and continue to cook covered for about 1 hour over a low heat.
  3. In the meantime, peel and finely chop the onions. Wash, clean and cut the vegetables. 15 to 20 minutes before the wheat is finished cooking, first add the parsley roots and carrots, then the beans and finally the leek and finish cooking the dish. As soon as the wheat kernels begin to burst, season with sea salt, coriander, pepper and the finely chopped marjoram. Remove the saucepan from the stove and mix in the cheese and butter.

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