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🍽️ Creamy Emmer Risotto with Manouri Cheese and Arugula

439 kcal · 30 min · 4 servings

Ingredients

• 200 g Emmer (wheat variety)
• 2 shallots
• 1 clove of garlic
• 2 carrots
• 2 tbsp olive oil
• 100 ml cloudy apple juice
• 1 sprig thyme
• 1 bay leaf
• 1 l hot vegetable broth
• 50 g Parmesan (1 piece; 30 % fat in dry matter)
• 80 g arugula (1 bunch)
• 30 g butter (2 tbsp)
• salt
• pepper
• 120 g Manouri (Greek fresh cheese)

Instructions

1. 1. Rinse the emmer under cold running water in a sieve and let it drain well.
2. 2. Peel the shallots and the garlic clove and chop them into very small cubes.
3. 3. Trim the carrots, peel them, and slice them into paper-thin rounds.
4. 4. Heat the oil in a large pot over medium heat.
5. 5. Add the shallot and garlic cubes and sauté them for two minutes until soft.
6. 6. Add the carrot slices and sauté them for one more minute.
7. 7. Add the emmer to the pot and deglaze it with the apple juice.
8. 8. Wash the thyme and the bay leaf and add them to the rice.
9. 9. Let the liquid reduce for five minutes over medium heat.
10. 10. Pour in 200 milliliters of the vegetable broth and stir until the emmer has absorbed it.
11. 11. Now add the remaining broth in portions and continue stirring after each addition is absorbed.
12. 12. Cook the emmer in this manner for a total of 20 to 30 minutes.
13. 13. Meanwhile, finely grate the Parmesan cheese.
14. 14. Wash the arugula and spin it dry.
15. 15. Remove the tough stems from the thyme and take the bay leaf out of the risotto.
16. 16. Stir the butter and the grated Parmesan into the hot risotto.
17. 17. Season the dish to taste with salt and pepper.
18. 18. Serve the risotto on plates and garnish with the arugula and the Manouri cheese.

Nutrition per serving

• kcal: 439
• Protein: 20 g · Fett/Fat: 23 g · Carbs: 38 g