Emmer Risotto with Manouri and Arugula

Ingredients

• 200 g emmer (wheat variety)
• 2 shallots
• 1 Garlic clove
• 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 (one piece; 30% fat in the whole)
• 80 g arugula (one bundle)
• 30 g butter (2 tbsp)
• Salt
• Pepper
• 120 g Manouri (Greek fresh cheese)

Instructions

1. 1.

   Rinse emmer in a sieve and drain. Peel and finely dice shallots and garlic. Clean, peel, and slice carrots into very thin rounds.

2. 2.

   Heat oil in a pot. Sauté onion and garlic for 2 minutes over medium heat. Add carrots and sauté for 1 minute. Add emmer and deglaze with apple juice. Wash thyme and bay leaf, add them, and reduce the liquid for 5 minutes over medium heat.

3. 3.

   Pour in 200 ml broth and stir to absorb the emmer. Gradually add the remaining broth portion by portion, cooking the emmer for 20–30 minutes this way.

4. 4.

   Meanwhile grate parmesan. Wash arugula and dry it with a salad spinner. Remove herbs from the emmer, stir in butter and parmesan, season with salt and pepper. Plate the emmer with arugula and Manouri.