Whole Grain Risotto

Image source: glutenfreejeni.blogspot.com


¾ cup onion, medium diced

1 ounce pancetta, fine diced

½ cup millet

½ cup quinoa

½ cup amaranth

1 cup white wine

2 ½ cups chicken or vegetable stock

2 Tablespoon olive oil

½ cup bleu cheese, crumbled


Warm the wine and stock—do not boil. Meanwhile, sauté the onion, millet and quinoa in the oil over medium-high heat until slightly browned, about 5 minutes.

Add the amaranth and the stock to the grains; reduce the heat to a simmer until all of the liquid is absorbed. Meanwhile, fry the pancetta until just crispy; set aside on a paper towel until service.

Adjust the consistency with more stock or water until the risotto is a proper consistency, thick enough to stand up when spooned into a dish, but still flow outward slightly on its own.

Add the bleu cheese, give the spoon 2-3 strokes, no more and serve garnished with the crisp pancetta on top.

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