Friday, January 7, 2011 | By: Jessica

Wheat Berry Risotto-Yum!

Active time: 15 minutes
Total time: 70 minutes
Serves: 4
Cost: $9, or $2.25 per person


1 cup wheat berries
2 pounds mushrooms, chopped
1 Tbsp olive oil
1 large shallot, peeled and minced
5 cups chicken or vegetable stock (choose low sodium if canned)
½ tsp kosher salt
1 oz Parmesan cheese

Soak wheat berries overnight. Put mushrooms into a frying pan and set over medium-high heat. Stir often as mushrooms release their moisture. Remove from frying pan when all juices are absorbed. Set mushrooms aside. Reduce heat to medium, add olive oil and shallots. Sautee for 2 minutes. Add drained wheat berries and coat with oil. Cook for about 5 minutes. Add chicken stock a cup at a time and let grain simmer. Add more stock when almost all stock is absorbed. Add mushrooms to grain with the last addition of stock, add salt and pepper. Mix in Parmesan cheese right before serving. You may also want to drizzle some olive oil on the finished product.


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