Wheat Berry Risotto With Arugula And Wild Mushrooms

• 200 g whole wheat grain (from health food shops), preferably soaked in cold water overnight
• 2 tbsp olive oil
• 1 None medium onion, peeled and sliced
• 1 clove garlic, peeled and crushed
• 100 g chanterelle mushrooms, chopped
• 200 g button mushrooms, sliced
• 100 g small porcini mushrooms, chopped
• 100 ml white wine
• 200 ml whipping cream
• 150 g rocket, roughly chopped
• 40 g Parmesan, shaved

1. Place the wheat berries in a pot with 3 cups boiling water and cook for 30 mins (or for 1 hour - 1 hour 10 mins if not soaked). Drain.
2. Meanwhile, heat the oil in a separate pan and saute the onion and garlic until translucent. Add the mushrooms and saute for 5 mins, stirring. Season. Add the wheat berries, wine and cream and simmer for 5 mins. Stir in the arugula and Parmesan cheese and serve.

whole wheat grain, olive oil, onion, clove garlic, chanterelle mushrooms, button mushrooms, porcini mushrooms, white wine, whipping cream, rocket, parmesan

Taken from recipes-plus.com/api/v2.0/recipes/16542 (may not work)