Cream of Celery Einkorn Risotto

Cream of Celery Einkorn Risotto

Ingredients

  • 1½ cups Jovial Einkorn Wheat berries
  • 1 tablespoon butter
  • 1 tablespoon Jovial 100% Organic Extra Virgin Olive Oil
  • 1 shallot or ½ medium red onion, diced
  • 4 celery stalks, sliced thinly
  • ½ teaspoon of sea salt
  • 1½ cups whole milk
  • 1½ cups chicken or vegetable stock
  • ½ cup grated Pecorino or Parmigiano cheese
  • Fresh chives for garnish
Organic Einkorn Wheat Berries 1 lb.

Organic Einkorn Wheat Berries 1 lb.

$5.99
Regular price
Organic Extra Virgin Olive Oil, 1L

Organic Extra Virgin Olive Oil, 1L

$36.99
Regular price

Instructions

  1. Soak the wheat berries in 3 cups of water for 8 to 10 hours. Rinse and drain.
  2. In a medium saucepan, cook the butter, oil, onion, ¾ of the celery, and salt on medium-high heat for 15 minutes until the onions begin to caramelize.
  3. Add the milk and stock and bring almost to a boil, then lower the heat to low and simmer for 20 to 25 minutes until the celery is soft. Puree the mixture with an immersion blender until smooth and creamy.
  4. Add the wheat berries and the remaining celery and simmer covered for 25 to 30 minutes until the wheat berries are soft, stirring frequently.
  5. Turn off the heat and let stand covered for 10 minutes. Stir in the grated cheese and serve

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Cream of Celery Einkorn Risotto

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