Kamut Berry Risotto with Mushrooms Recipe

Italian-inspired · Main course · 75 min total

A hearty, nutty twist on classic risotto using kamut berries instead of rice, paired with earthy mushrooms for a satisfying main course.

Ingredients

• 1 cup kamut berries
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 pound mixed mushrooms (cremini, shiitake, oyster), sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 2 tablespoons fresh parsley, chopped
• Salt and black pepper to taste

Instructions

1. Rinse kamut berries and soak in water for at least 4 hours or overnight. Drain.
2. In a saucepan, bring vegetable broth to a simmer and keep warm.
3. In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add mushrooms and cook until golden and browned, about 8 minutes. Season with salt and pepper. Remove half the mushrooms for garnish.
4. Reduce heat to medium, add onion and garlic to the skillet, and cook until softened, about 3 minutes.
5. Add drained kamut berries and stir for 1 minute. Pour in wine and cook until absorbed.
6. Add warm broth one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue until kamut is tender but chewy, about 45-50 minutes. You may not need all the broth.
7. Remove from heat. Stir in Parmesan, butter, and reserved mushrooms. Adjust seasoning with salt and pepper.
8. Serve immediately, garnished with fresh parsley.

Tips

• For extra richness, add a splash of truffle oil before serving.
• Leftover risotto can be formed into patties and pan-fried for crispy risotto cakes.
• If kamut berries are not pre-soaked, cooking time may increase by 20-30 minutes.

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