Wheat Berry Risotto With Arugula And Wild Mushrooms - cooking recipe

Ingredients

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

Preparation

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.
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.