Wheat Berry Risotto With Arugula And Wild Mushrooms

• 3 1/16 cups wheat whole, grain, from health food shops, preferably soaked in cold water overnight
• 2 tablespoons olive oil
• 1 onion medium, peeled and sliced
• 1 clove garlic peeled and crushed
• 3 1/2 ounces chanterelle mushrooms chopped
• 7 ounces button mushrooms sliced
• 3 1/2 ounces porcini mushrooms small, chopped
• 6 3/4 tablespoons white wine
• 7/8 cup whipping cream
• 7 1/2 cups rocket roughly chopped
• 6 3/8 tablespoons 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.

cups wheat, olive oil, onion, clove garlic, mushrooms, mushrooms, porcini mushrooms, white wine, whipping cream, rocket roughly, parmesan shaved

Taken from www.yummly.com/recipe/Wheat-Berry-Risotto-with-Arugula-and-Wild-Mushrooms-1412524 (may not work)