Pasta, Rice, Grains

Happy Thanksgiving Everybody! Einkorn Risotto with sautéed Mushrooms & Fresh Herbs

“Today we have gathered and we see that the cycles of life continue. We have been given the duty to live in balance and harmony with each other and all living things. So now, we bring our minds together as one as we give greetings and thanks to each other as People. Now our minds are one.

We give thanks to all the Waters of the world for quenching our thirst and providing us with strength. Water is life. We know its power in many forms— waterfalls and rain, mists and streams, rivers and oceans. With one mind, we send greetings and thanks to the spirit of Water. Now our minds are one.

Now we turn our thoughts to the Creator, or Great Spirit, and send greetings and thanks for all the gifts of Creation. Everything we need to live a good life is here on this Mother Earth. For all the love that is still around us, we gather our minds together as one and send our choicest words of greetings and thanks to the Creator. Now our minds are one.”

These words of Thanksgiving come to us from the Native people are known as the Iroquois or Six Nations—Mohawk, Oneida, Cayuga, Onondaga, Seneca, and Tuscarora—of upstate New York and Canada. The Thanksgiving Address has ancient roots, dating back over 1,000 years to the formation of the Great Law of Peace by a man called the Peacemaker, and perhaps before that. Today these words are still spoken at the opening and closing of all ceremonial and governmental gatherings held by the Six Nations.

“Last bouquet before winter” 2018 by Yelena Strokin

Enjoy this earthy risotto recipe for your family gathering. Einkorn makes a hearty stand-in for Arborio rice in this unique version of risotto, which is enriched with cream and Parmigiano-Reggiano cheese and serve with sautéed mushrooms and fresh herbs.

Einkorn is an ancient grain in the wheat family that is easy to digest, less likely to cause gut inflammation, tolerable for those with gluten sensitivity and is becoming one of the most popular grains/flours on the market. Not only does it have outstanding health benefits, but it’s delicious too! You can find more information about the einkorn in The Einkorn Cookbook.

Einkorn Risotto with sautéed Mushrooms & Fresh Herbs

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 5.00 out of 5)
By Yelena Strokin Serves: 2-3
Prep Time: 15 min Cooking Time: 30 min


  • 3 Tbs. olive oil
  • 2 minced shallots
  • 2 tsp. minced garlic
  • 1/2 cups cracked einkorn
  • 1/4 cup dry white wine
  • 2 1/2 cups chicken or vegetable broth, warmed
  • 1/2 cup cream
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • Salt and freshly ground pepper to taste
  • 2 Tbsp. butter
  • fresh herbs to serve (chives, thyme, parsley)
  • For the mushrooms:
  • 2 Tbs. unsalted butter
  • 1 Tbs. olive oil
  • 1 yellow onion, finely chopped
  • 3 cups mushrooms of your choice, brushed clean and sliced (I used wild mushrooms)
  • Salt and freshly ground pepper, to taste



Using a blender or food processor crack the einkorn. After a few pulses some of the pieces should should have a bit of flour as well. (It doesn’t take long but the extra step provides a bit of flour to help thicken the risotto and make it extra creamy without a ton of cheese.)


In a saucepan over medium heat, sauté the garlic, shallots and the olive oil, stirring once or twice, until the garlic is fragrant, 1 to 2 minutes. Add the einkorn and cook, stirring, until the berries are hot and coated with oil, about 2 minutes. Add the wine and continue to cook, stirring often, until the liquid is absorbed.


Add the broth 1/2 cup at a time, stirring constantly and making sure the liquid has been absorbed before adding more. When the einkorn is about half cooked, stir in the cream, salt and pepper. Stir in the grated Parmesan. The risotto is done when the einkorn grains are creamy on the outside and firm yet tender to the bite, 20 to 25 minutes total. If more liquid is required, use hot water. Add the butter at the end.


To sauté the mushrooms: In a cast iron pan over medium heat, melt the butter with the olive oil. Add the onion and sauté until tender and translucent, about 5 minutes. Add the mushrooms and cook, stirring, until they are done about 10 minutes. Add the seasonings to taste.


Transfer the risotto and mushrooms to a serving platter or individual bowls and garnish with grated Parmesan and the fresh herbs of your choice.


I served my risotto with crispy bacon on a side, my boys loved it!

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