In case you haven’t already figured this out, I have many food love languages… One of those love languages is risotto. It’s creamy, it’s savory, it’s pretty much all around fantastic. It’s like a big warm hug. I love risotto because it is honestly so versatile. Got some random ingredients in your fridge? Throw it together with some rice, broth, and parmesan cheese and you’ve got it made. Add in a little heavy cream if you’re feeling daring.
This weekend I decided to sub wheat berries for the traditional arborio rice in a risotto with caramelized onions and brussel sprouts to serve alongside the steaks we grilled. This proved to be a fantastic idea! The nutty wheat berries were the perfect compliment to the beef. While they weren’t as creamy as risotto, the resulting flavor was off the charts.
PrintWheat Berry Risotto with Caramelized Onions
simple and delicious whole grain wheat berry risotto with caramelized onions and brussel sprouts
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
Ingredients
- Caramelized Onions
- 2 tablespoons butter
- 2 large onions, sliced
- 1 tablespoon brown sugar
- 1/3 cup red wine
- 1 tablespoon worcestershire sauce
- Risotto
- 1 tablespoon butter
- 2 cloves garlic, minced
- 2 cups wheat berries, pre-cooked
- 1/2 cup sliced brussel sprouts (optional)
- 2/3 cup red wine
- 1/2 cup beef broth
- 1/2 cup parmesan cheese, shredded
- 1/3 cup heavy cream
Instructions
- Heat a large skillet over medium-high heat. Melt butter in pan. Add onion to pan; sauté 5 minutes, stirring frequently until onions have begun to brown. Reduce heat to medium-low. Add wine and brown sugar. Cover. Cook 20 minutes or until golden brown, stirring occasionally. Set aside.
- Add 1 tablespoon of butter to a large skillet set over medium heat. Once melted, add the garlic and cook about 30 seconds. Add the wheat berries to the pan, stirring to coat. Add the sliced brussel sprouts. Cook 3-4 minutes.
- Add the wine and cook, stirring constantly, until mostly absorbed. Stir in 1/2 cup beef broth. Reduce the heat to medium-low, cover and simmer about 10 minutes or until almost all liquid has been absorbed.
- Stir in the caramelized onions, parmesan, and heavy cream. Remove the pan from the heat, cover and let stand for 5 minutes. Enjoy!
Notes
- If using raw wheat berries, need to up liquid as well as cook close to an hour.
- To pre-cook wheat berries, add 1 cup of wheat berries, 3 cups of water, and a little bit of salt in small saucepan. Bring to a boil on the stovetop. Cover and simmer for about an hour, checked after a half hour. Once done, drain and let cool. Store in ziploc bag in freezer.
Nutrition
- Serving Size: 4
