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.