In wintertime, I rely on simple, warming one-dish dinners – and risottos appear often on our dinner menu. They require so little clean-up, and the slow commitment to stirring the risotto as it cooks offers me a point of peace and meditative quiet. This version of risotto, is one of my favorites. Instead of rice, I use einkorn wheat berries which give the risotto a wonderful chewiness, while almonds offer a crunch and both butternut squash and spot prawns contribute a touch of sweetness. I often serve it with red orach, a leafy vegetable with a brilliant purple color that we often find in our CSA. The red orach colors the broth a lovely shade of pink, but if you don’t have it, simply substitute spinach.
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