Wheat Berry Risotto
Don’t get me wrong, I very much enjoy a classic risotto. But I’m always looking to experiment and try new things. Wheat berries (which are very similar to farro) have a lovely bite to them. It’s a whole grain which comes with a bunch of nutritional benefits, like high amounts of protein, fiber and minerals.
Ingredients
Directions
- 1
Heat 2 tablespoons olive oil in a medium pot. Add the minced onion and cook until softened.
- 2
Add the wheat berries alongside 400ml mushroom stock and thyme. Cook for 15 minutes (if you’re using quick cooking wheat berries), otherwise cook for about 45 min
- 3
While it’s cooking fry your mushrooms. I glet the water evaporate in a dry pan before I add butter and the garlic. Season with salt and pepper.
- 4
Melt 2 tablespoons butter in a small pot until lightly browned.
- 5
Crack the egg into a small bowl. Whisk thoroughly. Slowly whisk in 100ml warm stock.
- 6
Once the wheat berries are tender but still have a slight bite, turn of the heat and slowly whisk in the egg mixture while stirring constantly.
- 7
Finish with a generous grating of Parmesan, the chopped sage. Season with salt and potentially add some more broth to get desired consistency.
- 8
Plate with mushrooms, brown butter and chives.
