A rich and wintery wheat risotto that you will want to eat all year round - Walla! Food

2021-11-22T06:16:24.855Z

Instead of rice, make a rich and velvety risotto from wheat with white wine, tomatoes, parmesan and butter that adds wonderful ceramics. A winning dish that is also a festive addition. For the full recipe >>

Food
Family Meal

A rich winter wheat risotto that you will feel like eating all year round

In winter it is most fun to replace the rice with a rich wheat risotto, cooked in a sauce of tomatoes, white wine, parmesan and butter, which wraps everything in a velvety creamy coating

You can not stop eating it - the most delicious quinoa stew there is

To the full article

Wheat risotto with tomatoes, butter and parmesan

Recipe By: Neta Levya

40 minutes of work
Medium difficulty
4 diners

Mediterranean
vegetarian
milky
Extras
Stews
kosher

Wheat risotto with tomatoes, butter and parmesan (Photo: Dror Einav, Styling: Anat Lebel)

Conversion calculator

Ingredients

- 3 tablespoons olive oil
- 1 chopped onion
- 3 cloves finely chopped garlic
- 2 cups halved cherry tomatoes
- 2 cups wheat
- 1 tablespoon tomato paste
- 1 can canned chopped or crushed tomatoes (400 g)
- ¼ White Hussein
- 4 boiling cups
- 4-5 basil leaves
- 50 grams of butter
- 2 cups grated parmesan
- Salt
- Ground black pepper

To the conversion calculator

Preparation

How to make rich wheat risotto?

1 In a wide, deep pan, heat the olive oil.
Mars the onion for 2-3 minutes until transparent

(no need to brown).
Add the garlic and cherry tomatoes and fry for 4-5 minutes.
2 Add the wheat, tomato paste and crushed tomatoes and mix.
3 Pour the white wine and reduce completely until there is no liquid left in the pan (about 3-2 minutes on a high flame).
Season with salt and pepper.
4 Add 2 cups of boiling water and basil leaves and cook over a low flame until the water is completely absorbed and there is almost no liquid left in the pan.
5 Add the remaining 2 cups of water and repeat the operation.
The wheat is supposed to be "al dente" - cooked but still biting and not soft and falling apart.
If necessary add another cup of boiling water and cook for a few more minutes until there is almost no liquid left (especially a thick sauce).
Remove from the heat.
6 Add the butter and Parmesan cheese, mix and serve.
Wheat risotto with tomatoes, butter and parmesan (Photo: Dror Einav, Styling: Anat Lebel)