200g Brie de Melun
400g cooked wheat
1 little white wine
Chop the shallots and sweat in a pan with a little olive oil. After 2 minutes, add the white wine and thyme and finish cooking the shallots.
Once the wine has evaporated, add wheat. Stir and add small pieces of Brie to thicken with wheat.
Add a little water to obtain a texture similar to risotto and find the right balance between wheat and brie.
Add the lemon juice and zest at the end to spice it up, then season.