Wheat Berry Risotto with Mushrooms, Roasted Vegetables and Hazelnuts

Wheat Berry Risotto with Mushrooms, Roasted Vegetables and Hazelnuts

  • Preparation 30 min
  • Cooking 1 h 30 min
  • Sinking 12 h
  • Servings 4
Featured in RICARDO Magazine (FALL 2015)
  • Vegan
  • Vegetarian

Categories

Ingredients

    • 1 cup (200 g) wheat berries (see note)
    • Water, for soaking
    • 4 cloves garlic, halved
    • 3 tbsp (45 ml) olive oil
    • 4 onions, finely chopped
    • 1/2 lb (225 g) white mushrooms, halved
    • 1/2 cup (125 ml) red wine
    • 4 cups (1 litre) water
    • Salt and pepper
  • Vegetables

    • 12 small carrots of various colours, peeled
    • 1 acorn squash, skin on, seeded and cut into thin wedges
    • 1/4 cup (60 ml) olive oil
    • 6 oz (170 g) oyster mushrooms, trimmed
    • 1 shallot, chopped
    • 1/4 cup (11 g) flat-leaf parsley leaves
    • 1/2 cup (50 g) roasted hazelnuts, chopped

Preparation

  • Wheat

  • Vegetables

Note from Ricardo

A wheat berry is actually an entire wheat kernel (minus the hull). You can buy wheat berries at select grocery stores (usually placed with the other grains) or in natural-food stores. Soaking the berries reduces the cooking time.

Personal Note