Print

Wheat Berry Risotto with Caramelized Onions

Print Recipe

simple and delicious whole grain wheat berry risotto with caramelized onions and brussel sprouts

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Find it online: https://prairiecalifornian.com/wheat-berry-risotto-with-caramelized-onions/