Toasted 4 Grain Risotto - Recipe - CookingDistrict.com
Public Recipes

Toasted 4 Grain Risotto

Step 1
2 cups • Quinoa
2 cups • Bulghur Wheat
2 cups • Barley
2 cups • Farro
2 gal • Vegetable stock • or as needed
4 each • Bay leaves
4 cup • sautéed onions • small dice/light brown
1 cup • lemon zest
2 cups • parmesan cheese
1 lb • butter
1/2 cup • chives • chopped
1. Toast each grain (except quinoa) separately until a nutty aroma develops.

2. Cook each grain in stock separately according to suggested cooking time with one bay leaf.

3. Allow all grains to cool.

4. Mix grains together.

5. At pickup, heat 1 cup of mixed cooked grains with some of the sautéed onions, stock, and butter.

6. Gently cook until a risotto like consistency is reached.

7. Stir in lemon zest and chives.

8. Season to taste.
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