Whole Wheat Kernel Risotto with Cashew Paste
Ingredients
- 100g whole wheat kernels
- 30ml olive oil
- 5g garlic
- 5g finely chopped parsley
- 30g boiled cashew paste
- 30ml cream (optional)
- salt to taste
- pepper to taste
Preparation
Soak the wheat overnight, boil and strain.
In a sauté pan, heat olive oil and sweat the finely chopped garlic.
Add the boiled wheat kernels and sauté for a while.
Add the cashew paste, mix well, season with salt and pepper.
Optionally add cream for additional richness.
Sprinkle with finely chopped parsley and serve hot.
Note: Using local ingredients can create unique and innovative dining experiences.
