Ingredients
-80 gms parboiled wheat -25 ml cream -10 ml chicken stock -15 gms each, -fresh mushrooms – girolles, pleurottes or any wild mushroom
-35 gms spring onion -10 gms garlic1 basil leaf, cut into stripsSalt and pepper, to taste -20 gms tomatoes30 gms Parmesan cheese
-15 gms butter
Preparation
1-Prepare the parboiled wheat as instructed on the box. Add butter and chicken stock, and stir until all the liquid evaporates.
2-Add cream and Parmesan cheese. Keep aside.
3-Sauté mushroom, girolle, pleurotte and tomato and keep aside.
4-Arrange wheat risotto in centre with mushrooms around it. Garnish with basil. Blanch spring onion and decorate.
GMT 10:41 2018 Friday ,07 December
This curry dish proves green isn't exclusive to saladsGMT 15:29 2018 Sunday ,02 December
'Warm' spices give this celery root soup an extra kickGMT 14:52 2018 Tuesday ,13 November
This ratatouille is just asking to be smeared on toastGMT 17:08 2018 Sunday ,23 September
Cooking With Mark: Puy lentil lasagneGMT 12:55 2018 Tuesday ,18 September
Tawa-fried vegetablesGMT 15:54 2018 Monday ,22 January
Cheese balls – a tasty treatGMT 07:36 2017 Monday ,23 October
A template to make rice pudding your wayGMT 10:07 2017 Monday ,31 July
Oman dining: Saucy, creamy add-onsMaintained and developed by Arabs Today Group SAL.
All rights reserved to Arab Today Media Group 2021 ©
Maintained and developed by Arabs Today Group SAL.
All rights reserved to Arab Today Media Group 2021 ©
Send your comments
Your comment as a visitor