© Larisa Matrosova | Dreamstime
A recipe from the area of Avelengo, near Merano in South Tyrol. The GranoArt risotto with vegetables is part of the culinary art and the food and wine culture of South Tyrol.
Tip: this risotto pairs well with shrimp or grilled turkey slices.
Proceedings
Soak the GranoArt mix (barley, buckwheat, oats, rye) in 200 ml of water the evening before.
The following day, boil the mix for about 15 minutes in the same UNSALTED water. Separately, braise the vegetables (celery, carrots, onion, leeks) in a pot with butter. Mix the grains with the vegetables and cook everything together, adding broth. Season with white wine, salt, pepper and Parmesan.
