Wheat Risotto

Recently I had a small vacation in Spokane. In a nice cozy restaurant, I ordered a wheat risotto and it was so insanely delicious that I decided to cook some at home.

This recipe is a kind of experiment. Must admit, it’s a pretty successful experiment, so I can safely advise to try it. Do not add some ingredients at the end of cooking and your wheat risotto will be a vegan-friendly meal. 🙂

You’ll need:

  • 1 сup wheat grain

  • 1-2 chopped onions

  • 5-6 Champignon mushrooms

  • finely chopped rosemary (fresh or dried)

  • 2 cloves of garlic

  • 2 tbsp olive oil

  • 1 cup vegetable broth

  • 1 cup white wine

  • salt, black pepper

  • 1/2 cup butter (optional)

  • 1 cup fresh shaved Parmigiano Reggiano cheese (optional)

Instructions:

Place 1 сup wheat grain in a large heavy saucepan. Add 3-4 cups of water. Bring to a boil over high heat, then reduce heat, cover, and simmer gently for 1 hour, stirring occasionally. Drain and rinse.

I like this Organic Whole Grain Emmer Farro from Bluebird Grain Farms most of all.

Saute onion in a bit of olive oil on medium heat about 5 minutes.

Add chopped mushrooms and rosemary and cook about 3-4 minutes.

Add garlic and cook another minute.

Add cooked wheat grain, 1 cup wine. Turn heat up to medium high and cook until liquid is absorbed.

Stir frequently. Add 1 cup vegetable broth. Cook until liquid is absorbed.

Your risotto is ready!

Optional:

Chopped butter, add to risotto, stir. Then add some Parmigiano Reggiano cheese.

Enjoy!

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