Sprouted Wheat Risotto

Ingredients

• Sprouting wheat 10 oz
• Butter 0 oz
• Leek 5 oz
• Dry White Wine 5 fl oz
• Cream 5 fl oz
• Parmesan Cheese 0 oz
• Ground fennel seeds 0 oz
• Salt to taste

Step-by-Step Guide

Step 1

In a saucepan, melt the butter and lightly sauté the leeks, sliced into thin half-moons.

Step 2

Add the sprouted wheat and sauté, stirring for a couple of minutes, then pour in the wine and let it evaporate.

Step 3

Pour in the cream, add the grated Parmesan cheese, and cook while stirring for another 5 minutes. Season with salt to taste, add the chopped fennel, mix well, and serve immediately.