Z6_2IKA1G82M0JIE0A7HGDEP21OR2
Three Grain Risotto
Z7_2IKA1G82M0JIE0A7HGDEP21O70
Three Grain Risotto
Actions
Three Grain Risotto
Created by Chef Dale MacKay
Ingredients
| ½ |
cup wild rice | |
| ½ |
cup CO-OP GOLD Pearl Barley | |
| ½ |
cup CO-OP GOLD Buckwheat | |
| 5 | cups CO-OP GOLD Chicken Broth | |
| ½ |
cup whipping cream | |
| 1 | teaspoon salt | |
| ½ |
cup butter, cubed | |
| 1½ |
tablespoons lemon juice | |
| ¾ |
cup Parmigiano-Reggiano, grated | |
| 1½ |
tablespoons sunflower seeds | |
| 1½ |
tablespoons pumpkin seeds | |
| 1½ |
tablespoons Parmigiano-Reggiano, shaved |
Directions
Serves: 4
Prep Time: 10 minutes
Cook Time: 45 minutes
In a large saucepot, add rice, barley, buckwheat and broth. Bring to a boil, reduce heat and simmer for 30 minutes, stirring occasionally, until liquid is nearly fully reduced. Stir in cream, simmering until liquid is reduced by half and still creamy. Mix in salt, butter and lemon juice. Remove from heat. Add grated Parmigiano-Reggiano and season to taste.
Divide onto four plates. Garnish with seeds and shaved Parmigiano-Reggiano.
Discover more:
More Food