Ancient Grains Risotto
Turn back the hands of time and savour this ancient grains risotto. It's a nourishing hearty dish you're sure to enjoy!
herbs de provence
salt and pepper to taste
grated goat cheese for garnish
Warm 1 tablespoon coconut oil in a
cast iron skillet
over medium heat.
Add mushrooms to the skillet together with garlic and herbs de provence.
Cook mushrooms until they have released all of their liquid.
Remove from the skillet and set aside.
Add the other tablespoon of coconut oil to the skillet and when warmed through add the amaranth, buckwheat and millet. Cook for a couple of minutes then add white wine.
When the white wine has been totally absorbed add stock ½ cup at a time. Making sure it’s totally absorbed before adding more.
After the addition of all of the stock the grains should be tender. If not add a bit more.
Remove the skillet from the heat and serve topped with mushrooms and a sprinkling of grated goat’s cheese.
Ancient Grains Risotto https://dishingupbalance.com/ancient-grains-risotto/