Kamut Risotto

Kamut Risotto
  • 2 tablespoons olive oil
1 medium, onion chopped
  • 5 cups cooked KAMUT
  • ¼ cup ,sherry vinegar
5-6 cups chicken stock, heated
  • 6 cups cubed, steamed butternut squash, do not over cook
  • ½ cup heavy cream
  • 1 cube butter
  • ¾ cup Parmesan cheese, grated
salt and pepper to taste
  • fresh chopped parsley for garnish
  1. Heat olive oil over medium heat.
  2. Add onion and saute until tender.
  3. Add cooked Kamut and stir until golden.
  4. Add the vinegar and cook a minute more.
  5. Add cooked kamut and Have the chicken stock be warming in a pot on the stove next to you where you are working.
  6. Start adding warm stock about ½ cup at a time, and cook until evaporated, continuing to add more stock until Kamut is very tender.
  7. Half way through the stock, add in the butternut squash to the Kamut.
  8. Once Kamut is done, add the cheese, cream, butter, salt and pepper.
  9. Stir and serve warm garnished with parsley.

*Cook Kamut in a pressure cooker for 14 minutes on high pressure or simmer on the stove for 45 minutes.

Category: Main Dishes, Pressure Cooking, Season 3 - Fusion Grain TV Show Recipes     Post Date: October 31, 2015

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