wheat berry risotto

wheat berry risotto

wheat berry risottoe

wheat berry risotto
In this recipe, Einkorn Wheat Berries are toasted over the stove until fragrant, then soaked for about half an hour. This not only allows the wheat berries too cook up to a soft risotto texture, but also brings out an incredible... einkorn flavor. Combined with roasted butternut squash, this risotto is irresistible right out of the pan! We also love to serve this recipe topped with some of the leftover butternut squash and pine nuts toasted in sage butter. The final texture of the wheat berries has a satisfying crispness, but all of the classic comfort of warm, creamy risotto.

Butternut Squash Wheat Berry Risotto

Ingredients

Instructions

  1. Preheat an oven to 410° F. Dry toast the wheat berries in a pot on medium heat for a minute or
    until fragrant. Transfer to a bowl and cover with water and set aside to soak. Heat the broth in
    a pot and leave to maintain its temperature at a low heat on the stove.
  2. Cut a small butternut squash into ½-inch cubes, coat with 2 tablespoons of olive oil and salt to taste.
    Place in the preheated oven on a tray lined with parchment paper for about 20-30 minutes, or
    until soft and slightly browned.
  3. In a blender combine 1/3 of the cooked butternut squash and 1 cup of broth. Blend until
    smooth.
  4. Drain the wheat berries and put them in a pot along with the blended mixture and another cup
    of broth. Turn the heat to medium and let simmer for about 35-40 minutes, adding broth
    whenever the liquid in the pot is almost absorbed.
  5. While the risotto cooks, in a small pot melt 3 tablespoons of butter. Once melted add the sage, pine nuts and a pinch of salt. Let cook on medium/low heat until the ingredients are toasted and fragrant and the butter has browned (making sure it does not burn).
  6. Once the wheat berries are fully cooked and tender, turn off the heat and add in 1 tablespoon of butter and the grated Parmigiano cheese. Stir until fully incorporated.
  7. Serve warm and top each plate with some of the browned butter, sage, pine nuts, and leftover roasted butternut squash. Enjoy!