Monday, October 3, 2011

Hearty Whole Grain Risotto with Mushroom

This is a great family recipe, easy to make, hearty and very wholesome: mixed grain risotto with mushroom. Try adding kids' veggie faves to it!

Mixed Grain Risotto with Mushroom
Servings: 8 portions
  • 2 tablespoons olive oil
  • 1/3 cup diced onion
  • 1 1/2 quarts vegetable broth
  • 4 cups thinly sliced shiitake mushroom caps
  • 1 small head of radicchio, quartered, cored and thinly sliced
  • 1/2 cup uncooked pearl barley
  • 1/2 cup uncooked brown rice
  • 1/2 cup uncooked wild rice
  • 1/4 cup dry white wine (not required!)
  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons chopped fresh Italian parsley
  • Salt and freshly ground black pepper to taste

Heat the olive oil in medium saucepan over medium-high heat. Add the onion and cook, stirring, until softened, 2 to 3 minutes.
Add the mushrooms and cook, stirring often, until lightly browned, about 5 minutes.
Stir in half the radicchio and the grains and cook another 2 minutes. Mix in the white wine and the broth, and cook until reduced to about a tablespoon. Cook, stirring occasionally until thick and slightly soupy and the grains are tender, about 50 - 55 minutes.
During the last 5 minutes of cooking, stir in the remaining radicchio. Remove from heat; stir in the Parmesan, parsley, salt and pepper. Transfer to a serving bowl and serve immediately.


  1. When do you add in the vegetable broth? After the wine reduces, I'm assuming?

  2. I am drooling! I can't wait to make this one:)

  3. Rachel, yes, you can add it after the wine reduces or at the same time. Thanks