Rhubarb risotto with wheat rice

Ingredients for 4 servings:

• 200 g soft wheat (wheat rice)
• 500 g rhubarb
• 100 g Parmesan
• 100 g butter
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 1 tbsp olive oil
• 500 ml vegetable stock
• 1 spring onion(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

simple, delicious and vegetarian

Peel the rhubarb, onion, and garlic and chop finely. Combine half of the butter and olive oil in a saucepan and foam until foamy. Next, add the onion and garlic and fry until golden brown. Then add the rhubarb cubes and sauté. Now add the wheat rice and sauté. Deglaze everything with the vegetable stock. Let the rhubarb risotto swell for about 10 minutes, stirring constantly, until the wheat rice is nice and soft. Season the finished risotto with salt and pepper and then thicken with the remaining butter and grated cheese. Finally, garnish the risotto with spring onions and serve. Tip: If you’re using regular risotto rice, add the warmed stock to the rice little by little. The preparation time increases to about 20 minutes. I always use my homemade vegetable stock. https://www.chefkoch.de/rezepte/3854621586966644/Fermentierte-Gemuesebruehe.html Health tips: For this recipe, I don’t use traditional risotto rice, but rather soft wheat rice. It’s a great alternative because it’s rich in fiber and low in fat. Rhubarb also adds additional vitamins and minerals to our dish. Its acidity pairs perfectly with our risotto.