As I said in a previous post, I have an abundance of Einkorn berries on hand. I want to make Einkorn risotto with just the ingredients I have on hand. Here’s a very basic recipe. Maybe next time I will experiment a little more by adding mushrooms or diced vegetables like bell pepper, celery etc. This recipe is taken from the internet but I don’t remember the source.

Ingredients

• 1½ cups Einkorn berries, soaked overnight (8-10 hours) 
• 4-5 cups vegetable broth, warmed
• 3 tbsp olive oil or butter
• 1 medium onion or 2 shallots, diced
• ½ cup dry white wine
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tbsp fresh thyme and/or parsley

Instructions

1. Heat the broth in a saucepan and keep warm.
2. In a large skillet or Dutch oven, heat oil/butter over medium heat. Sauté onion/shallot until translucent (5 mins).
3. Add einkorn to the pan and cook for 1-2 minutes until fragrant.
4. Pour in the white wine and stir until completely absorbed.
5. Add broth one ladle at a time (about 1/2 cup), stirring occasionally, allowing the liquid to be absorbed before adding more.
6. Continue this process for 40-50 minutes until the einkorn is tender but still has a slight chew.
7. Remove from heat, stir in Parmesan cheese, and season with salt and pepper. Cover for 2-3 minutes before serving to allow it to reach maximum creaminess.