Triple Berry Risotto

Triple Berry Risotto

Hard Red Spring Wheat Berries, whole Barley, and Spelt Berries

This is a simple meal, warm and comforting.  This is a variation of the vegetable barley risotto recipe on the back of the bag of whole barley from Bob's Red Mill.

2-3 TB garlic chili oil
1 large onion, chopped
4 cloves garlic, minced
2 cups combined whole barley, wheat berries, and whole spelt berries
2 cups or more zucchini, cut in about 1 inch cubes
6 cups low sodium vegetable broth
2/3 cup Sherry cooking wine
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese

Heat the broth to almost a boil for adding to grains later.

In a large pot sauté onion and garlic in the oil, about 2 minutes.  Add in the dry grains and sauté for about five minutes stirring often, allowing the grains to brown a little.  Add in the heated broth, sherry, and zucchini and bring to a boil.  Turn down the heat to a simmer, cover pot and cook for about an hour depending on how you like the texture of your grains.  It may take a little more than an hour.  Remove lid and add in cheese.  Cook an additional 10 minutes with no lid.

This can be made without the cheese using nutritional yeast instead of the Parmesan and Romano cheese.