Winter Squash Wheat Berry Risotto

Wheat berries are one of the most underused grains in most kitchens, and that's a genuine shame. They are nutty and chewy in a way that adds real substance to a dish something rice and pasta can't quite match and they hold up to bold flavours without disappearing into the background. This Winter Squash Wheat Berry Risotto is the recipe that made me appreciate them properly.

The technique is borrowed from traditional risotto adding warm broth gradually while stirring but the grain is wheat berries rather than Arborio rice, which means the result is chewier and more hearty. The squash gets blended into a silky puree that coats every wheat berry, creating something warm and comforting that pairs well with starters like the Caramelized Red Onion Pizza and the Curried Butternut Squash Fries.

Cooking Wheat Berries

Unlike risotto rice, wheat berries need 45 minutes to an hour of cooking. Add warm broth a ladle at a time, stirring regularly, but don't expect the same starchy creaminess you'd get from Arborio that comes from the squash puree instead. The wheat berries will be tender but still pleasantly chewy when done; taste them to check rather than relying on time alone.

The Squash Two Ways

Roast the squash until caramelised and tender. Reserve some cubed pieces for texture in the finished dish, and puree the rest into the base this creates a silky, luscious coating that ties everything together. A finishing touch of fried fresh sage in brown butter, toasted pepitas, and Parmesan shavings transforms a good bowl into a genuinely memorable one.

Ingredients

• 1/2 small butternut squash, peeled, seeded, and cut into 1/2-inch chunks
• extra virgin olive oil
• Kosher salt and freshly ground black pepper, to taste
• 1 large shallot, chopped
• 1 large garlic clove, minced
• 1/2 cup Arborio rice
• 1/2 cup cooked wheat berries (see package directions)
• 1/2 cup dry white wine
• 16 ounces low-sodium chicken or vegetable stock
• 1/4 cup pumpkin puree
• 2 to 3 oz goat cheese
• 2 Tbsp toasted pepitas (pumpkin seeds)

Directions

1. Preheat oven to 400*F.
2. Toss the squash with a drizzle of olive oil and a pinch each of salt and pepper in a baking dish. Roast in preheated oven until tender, 30-35 minutes, tossing once or twice.
3. Meanwhile, heat stock in a small pot over low heat.
4. While the squash is roasting, heat another drizzle of olive oil in a large pot over medium-high heat. Add onion and garlic to pot; cook, stirring, about 3 minutes.
5. Add arborio rice and a pinch each of salt and pepper, and saute for 1 minute, then stir in wheat berries.
6. Add in the wine and cook, stirring, until absorbed. Stir in 1/2 cup of warm stock, and cook until the liquid is absorbed, stirring constantly. Add remaining stock, 1/4 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 20 minutes total). Along with the last 1/4 cup of stock, add in the pumpkin puree.
7. Reduce heat to low. Stir in the goat cheese and season with additional salt and pepper if desired. Fold in the roasted squash. Serve immediately, topped with pepitas.