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Risotto-style wheat
| Preparation : 5 min | Resting : - |
| Cooking : 25 min | Equipment : |
| Difficulty : | Rating : 1 rates |
| Download the recipe : | |
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accessories
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Serves 4-6
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| 400 | g pure durum wheat (Ebly®) |
| 100 | g chorizo, sliced |
| 100 | g garden peas, precooked |
| 100 | g broad beans, precooked |
| 200 | ml crème fraîche |
| 45 | g Parmesan, grated |
| 300 | ml white wine |
| 1 | shallot, halved |
| 350 | ml water |
| 1 | tbsp olive oil |
| 1 | cube chicken stock |
| fresh basil or rocket leaves |
| 1 | Place the shallot in the metal bowl; run the EXPERT programme 15 seconds/ speed 13 (without heating). |
| 2 | Scrape the chopped shallot into the centre of the bowl, add the olive oil and run the EXPERT programme, 3 minutes/speed 1A/120 °C. |
| 3 | Add the wheat and chorizo. Restart the EXPERT programme, 20 minutes/ speed 1A/100 °C. After 1 minute, add the white wine, the water, stock cube, garden peas and broad beans through the cap opening; close the cap. |
| 4 | At the end of the programme, if necessary, continue cooking for a few more minutes. Stir in the crème fraîche and sprinkle with the Parmesan. |
| 5 | Serve garnished with basil or rocket leaves. |
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
© Hachette Livre (Marabout) 2016
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jenayit
can you use pearl barley instead of elby? Elby is hard to find