by ADMIN on NOVEMBER 30, 2011
Ok, so this isn’t a traditional risotto – in fact, there’s no risotto involved. The rice and pasta are swapped for chewy, delicious whole grain wheat berries. And no one will bat an eye that there’s no meat involved. Even with no dairy, this recipe is very creamy and satisfying.
No going to lie, this is one of my favorite recipes of the fall!
The best part is that this is a truly easy recipe. One pot wonder! Count me in for simple.
Butternut Squash Wheat Berry Risotto
Author: Adapted from PBFingers.com Prep time: 10 mins Cook time: 55 mins Total time: 1 hour 5 mins Serves: 2-4
Creamy, tasteful 'mock' risotto made with chewy, delicious wheat berries.
3 cups butternut squash, peeled, de-seeded, and cut into very small cubes (the smaller the cubes, the faster they cook!)
1 onion, diced
1 Tbsp olive oil
2.5 cups vegetable broth
⅓ cup parmesan cheese, grated
4 cups fresh spinach
1 cup wheat berries, dry
2 garlic cloves, minced
1 tsp oregano
1 tsp pepper
⅛ tsp cayenne pepper
Heat oil in a medium-sized pot over medium-high heat. Add onions and garlic, cook until translucent, about 5 minutes. Add wheat berries and allow to cook, stirring, for about 2 minutes.
Add vegetable broth and butternut squash, stir. Bring to a boil then reduce to a simmer. Add oregano, pepper, and cayenne.
Cook, stirring occasionally, for about 40 minutes. Then mash most of the butternut squash against the side of the pot to help "cream" them. Cook another 10 to 15 minutes.
Stir in parmesan cheese.
Add spinach and stir until leaves are wilted.