Lunch Special: Lemon Myrtle Wheat Berry Risotto

Plump al dente wheat berries in a creamy lemon myrtle and chicken risotto, served with a sprinkle of freshly cracked black pepper, parmesan and finely chiffonade lemon myrtle. A superb bush tucker dish accented by the aroma of lemon. The simplicity turns the dish into fine dining experience.

1 tablespoon olive oil
1 onion, chopped
4-5 cups chicken stock
400 g terigu (soft white wheat berries), cooked to instructions
4 fresh lemon myrtle leaves
2 teaspoon finely chiffonade lemon myrtle
1/2 cup finely grated parmesan cheese
cracked pepper

Saute the onions in olive oil until yellow. Add the stock. Add the cooked wheat berries and simmer gently for 30 minute until most of the stock is absorbed and the risotto looks creamy. Add lemon myrtle leaves in the last 5 minutes of cooking. Remove the lemon myrtle leaves. Place risotto into 4 serving dishes. Sprinkle with parmesan, chiffonade lemon myrtle and freshly cracked pepper. Serve immediately.