Risotto isn’t just for rice anymore — make your risotto with one of Nash’s whole grains, like our nutty triticale.
1 pound Nash’s triticale berries
2 bunches lacinato or red kale leaves, ribs and stems removed
2 tablespoons extra virgin olive oil
5 cups veggie broth
2 medium shallots, sliced
1/2 tablespoon butter
3 cloves garlic, sliced
6 ounces Parmesan cheese
Wash berries and soak them overnight. Cook as you would rice (1 part grain to 1 1/2 parts water) for about 1-2 hours or until tender. Drain and coat with a bit of olive oil. Coarsely chop kale and put aside. In large sauce pan, warm oil on medium head and add shallots. Cook about 2 minutes, then add kale and wilt together for 2 minutes, then add garlic. Saute 30 seconds, stirring occasionally, then add 4 cups of the broth and simmer. Simmer about 10 minutes or until broth is mostly absorbed, then add butter, 4 ounces Parmesan cheese and cooked triticale. Adjust to remaining stock, and more butter, salt and pepper. Garnish with chives and Parmesan cheese as desired.
We thank Mike Shethar, formerly of Nash’s, for this recipe.