Einkorn risotto Recipe
Italian · Main course · 45 min total
A creamy, nutty risotto made with einkorn, an ancient wheat variety, offering a unique texture and flavor that pairs beautifully with seasonal vegetables.
10
min prep
min prep
35
min cook
min cook
4
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 1 cup einkorn berries
- 4 cups vegetable broth, warmed
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 cup mixed mushrooms, sliced
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Rinse einkorn berries under cold water and drain.
- In a large saucepan, heat olive oil over medium heat. Add onion and cook until translucent, about 4 minutes. Add garlic and cook for 1 minute more.
- Add einkorn berries and stir to coat with oil, toasting for 2 minutes.
- Pour in the white wine and stir until absorbed.
- Begin adding warm broth one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process will take about 25-30 minutes until the einkorn is tender but still chewy.
- While the risotto cooks, in a separate skillet, sauté mushrooms over medium-high heat until golden, about 5 minutes. Season with salt and pepper.
- When the einkorn is cooked, remove from heat and stir in Parmesan cheese, butter, and sautéed mushrooms. Adjust seasoning with salt and pepper.
- Serve immediately, garnished with fresh parsley.
Tips
- Einkorn may require a longer cooking time than Arborio rice; adjust liquid as needed.
- For a vegan version, omit Parmesan and butter, and use nutritional yeast and olive oil instead.
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