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Vegetable Einkorn Risotto

Recipe and Photo courtesy of Sugar + Salt Co.


4 tablespoons avocado oil, divided
1 small onion, finely chopped, divided
4-5 medium cloves fresh minced garlic
1 ½ teaspoons coarse Kosher salt
1 tsp fresh ground black pepper
4 cups reduced-sodium vegetable broth
1 ½ cups Einkorn berries
2 cups water
1 medium zucchini, cut into 1-inch pieces
1 medium yellow squash, cut into 1-inch pieces
1 pint grape tomatoes
¾ cup dry white wine, divided
½ cup fresh grated parmesan cheese
3 TBSP unsalted butter
2 tsp lemon zest (about 1 small lemon)
1 tablespoon fresh chopped thyme
more Kosher salt and pepper, to taste


Preheat the oven to 400°F.

Heat 2 tablespoons of oil in a medium Dutch oven over medium heat. Add onion, garlic, salt,
and pepper. Cook, stirring occasionally, 5-7 minutes, or until transparent.

Add the Einkorn berries to the Dutch oven. Cook, stirring constantly, 1-2 minutes or until the Einkorn berries
begin to smell slightly toasty. Stir in vegetable broth, cover tightly with aluminum foil and place in
the oven. Bake until Einkorn berries are tender and cooked through, and most of the liquid is
absorbed, about 60-65 minutes.

While the Einkorn berries are cooking, heat remaining oil in a large skillet and place the zucchini
and squash in the skillet. Cook, stirring occasionally, 5-8 minutes, or until zucchini and squash is
lightly browned. Add the tomatoes, and cook for another 3-4 minutes, or until the tomatoes
begin to burst. Add ¼ cup of white wine to deglaze the pan.

Remove from the heat and let cool slightly.

NOTE: You may need to cook in batches, so the pan is not overcrowded.

Remove the pot of Einkorn berries from the oven. Add remaining wine, water, parmesan
cheese, butter, lemon zest, and thyme. Stir vigorously for 2 to 3 minutes, until the Einkorn berry
mixture is thick and creamy.

Gently stir in the zucchini mixture. Top with a bit more thyme when serving.