Ebly risotto with porcini mushrooms

Total time: 20m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 363 Kcal, 14g Protein, 41g Carbohydrates, 16g Fat


  • Ebly risotto
  • 0.5 tbsp olive oil
  • 1 onions, finely chopped
  • 1 garlic clove, thinly sliced
  • 20 g dried porcini mushrooms
  • 200 g pre-cooked durum wheat (Ebly®)
  • 6 dl vegetable bouillon
  • 50 g rocket, roughly chopped
  • 200 g sour single cream
  • salt and pepper to taste
  • 50 g grated Sbrinz

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  • Ebly risotto

    Heat the oil in a pan. Sauté the onion and garlic, add the porcini mushrooms and continue to cook for approx. 3 mins. Add the Ebly wheat and cook for approx. 2 mins. Pour in the stock and bring to the boil. Reduce the heat, simmer for approx. 8 mins., stirring occasionally.
  • Mix in the cream, cheese and rocket, heat through, season.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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