Einkorn Coconut Curry Risotto
Our einkorn coconut-curry risotto is made with einkorn wheat berries that give this twist on risotto a delightfully sweet, nutty flavor and a slightly chewy texture. Coconut milk, curry powder, raisins and aromatics all add to the complexity of this creamy risotto.
Servings: 6 servings
Ingredients
- 2 cups Einkorn wheat berries
- 1 tablespoon coconut oil
- 1 small white onion diced
- 2 garlic cloves minced
- 2 teaspoons curry powder
- 1/2 teaspoon salt
- 1 1/2 cups light coconut milk
- 1 cup chicken broth
- 2/3 cup golden raisins
- 1 tablespoon chopped fresh basil
- Fresh basil for garnish
Instructions
- Place the wheat berries in a bowl, cover with warm water and add 2 teaspoons of apple cider vinegar. Allow to soak for 8 hours or overnight. (If you don’t soak the berries you will need to increase the cooking time by another 20 to 25 minutes).
- Heat a tablespoon of coconut oil in a large saucepan over medium high heat. Add the onion and garlic and sauté until soft.
- Rinse and drain the Einkorn berries then add them to the saucepan. Add the curry powder, salt, coconut milk, chicken broth and raisins. Bring to a boil over high heat then reduce the heat to medium.
- Cook over medium heat for 20 to 25 minutes, stirring occasionally at first then stir frequently as the liquid becomes absorbed.
- Remove from the heat and transfer to a serving dish. Add fresh basil before serving.
Nutrition
Serving: 1 | Calories: 292kcal | Carbohydrates: 33g | Protein: 5g | Fat: 16g | Saturated Fat: 14g | Sodium: 339mg | Fiber: 2g
