Mediterranean Ebly Risotto

Ingredients for 3 servings:

• 250 g Ebly (soft wheat)
• 750 ml water
• 1 tbsp oil
• 1 onion(s)
• 1 can artichoke(s)
• 2 handfuls of grapes, seedless
• some tomatoes, dried in oil
• 1 shot of white wine
• 1 pack of spreadable cheese of your choice
• 100 g grated cheese, e.g. Parmesan
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 22 minutes

vegetarian risotto made from soft wheat

Dice the onion. Heat the cooking oil in a pan and sauté the diced onion for about 2 minutes until translucent. Then add the soft wheat grains and simmer briefly until everything starts to smell slightly aromatic. Deglaze the pan with hot water and simmer gently according to the package instructions or for about 10 minutes. Meanwhile, stir the soft wheat grains occasionally to prevent burning. Meanwhile, cut the grapes, artichokes, and sun-dried tomatoes into roughly equal, bite-sized pieces and add them to the pan along with a generous splash of wine once the wheat has absorbed the water nicely after cooking. Finally, stir in the spreadable cheese and grated cheese and season the Ebly risotto with salt and pepper. Tip: It also tastes good if you replace the sun-dried tomatoes with fresh cherry tomatoes or the artichokes with mushrooms, olives, chili peppers, or capers. You can vary the ingredients a lot.