Wheat risotto with creamed sausage

For 4 people
  • 1 medium-sized onion
  • 250 g Mushrooms
  • 500 g Savoy
  • 2 EL Oil
  • Salt
  • white pepper
  • 200 g 'Ebly Original Zartweizen' (precooked durum wheat)
  • 1 EL vegetable broth
  • 100 g dried tomatoes in oil
  • 4-5 Stalk (s) Thyme
  • 100 g Whipped cream
  • Parsley and lemon
  • for garnishing
35 minutes
easy
1.
Peel and dice the onion. Clean, wash and halve the mushrooms. Clean and wash the savoy cabbage and cut into strips. Fry the onions and mushrooms in the hot oil for about 5 minutes. Season with salt and pepper. Remove
2.
Sauté the savoy cabbage in the hot frying fat. Stir in the wheat. Approx. Stir in 1/2 liter of water and stock.Bring to the boil, cover and simmer for approx. 8 minutes
3.
Drain the tomatoes and chop them. Wash and pluck thyme. Stir the mushroom and onion mixture, cream, tomatoes and thyme into the risotto. Simmer everything for approx
4.
for another 5 minutes. Season to taste with salt and pepper. Slice the parmesan and fold under. Garnish with parsley and lemon
5.
Drink: cool white wine
1 person approx.:
  • 400 kcal
  • 1680 kJ
  • 15 g protein
  • 17 g fat
  • 44 g carbohydrates

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