In an effort to mix up our menu at home, I made Grande Whole Grains Risotto for dinner last night. While I do not have a picture to share, I will say that it was delicious and well received. I served this with crusty bread and a green salad. Enjoy!
Grande Whole Grain Risotto
1 Tbsp Butter
2 Tbsp Olive Oil
1 medium Onion, chopped
2 cups sliced Mushrooms
Pepper to taste
1/2 cup Dry White Wine
4 cups Chicken or Vegetable Stock
1Tbsp fresh Thyme or 1 tsp dried Thyme
2 cups Grande Whole Grains Cereal
2 cups frozen Peas
3/4 cup Parmesan, grated
Salt and Pepper to taste
In a sauce pan over medium-high heat melt the butter in the olive oil. Add onions and sauté until soft. Add the mushrooms and sauté until nice and golden brown. Add pepper to taste. Pour the wine in the pan, while scraping any brown bits off the bottom of the pan. Cook for a few minutes to reduce the wine.
Add the chicken or vegetable stock and thyme to the pan, bring to a boil. Add the Grandé Whole Grains and stir. Cover with a lid, reduce heat to medium, and cook for 40 minutes.
When all the liquid is absorbed, add the frozen peas and stir to defrost. Add the grated Parmesan a little at a time while stirring until creamy. Add salt and pepper to taste.