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Whole Grain Risotto

Whole Grain RisottoI love finding new grains and using them in my dishes. There are so many amazing grains out there that are easy to use and have a ton more nutrients in them than the regular old rice. By eating whole grains you are giving your body a boost of vitamins, minerals, fiber, antioxidants and phytomnutrients. I love using whole grains in the morning by making whole grain muffins, yogurt topped with homemade granola and mix wheat berries or quinoa into salads.

I’ve made Risotto before, it’s a great dish on it’s own or served with a meat or fish. You can make it with seasonal ingredients so it can always be different. I wanted to mix things up a bit and I saw a recipe on the back on the Bob’s Red Mill Cereal Grande Whole Grains mix. I put my own twist on the recipe and served it with Parmesan Thyme chicken thighs.  I’ve been using Bob’s Red Mill products for ages. They have many gluten free options and recipes on their website  and every grain and mix you could think of. You can purchase their products at your local grocery store, or online.

Bob Red Mill Grains


One of the main reasons why I love Bob’s Red Mill products is because they are certified USDA Organic which means they are a non-gmo product and safe for my family. Below is the recipe for my Whole Grain Risotto. You can play around with the ingredients and switch out vegetable and herbs to suit the needs of your family. Play around with it and have fun with your food, makes cooking so much more fun.

4.5 from 2 reviews
Whole Grain Risotto
Recipe type: Grain
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 Tbsp. Butter
  • 4 Tbsp. Olive Oil
  • 1 Onion finely chopped
  • 12 oz portabella mushrooms finely chopped
  • 4 carrots peels and finely chopped
  • 2 cups fresh chopped kale
  • 2 cups Bob's Red Mill Whole Grains
  • ½ cup white wine
  • 6 cups chicken broth
  • 4 sprigs of fresh thyme
  • 3 cloves garlic - minced
  • 1 cup fresh grated Parmesan cheese
  • ½ cup greek yogurt - I used Stonyfield
  • salt/pepper to taste
  1. In a large saute pan heat butter and olive oil on medium - medium high heat. Add onions, mushrooms, thyme sprigs and carrots. Cook for about 10 minutes until onions and mushrooms are cooked through.
  2. Once vegetables are good add the garlic and let cook through for about 1 minute - you want to merry all the flavors
  3. Add wine and scrap the bottom of the pan to get all those good bits, let cook for about 5 minutes
  4. Add Stock and grains cover and let cook stirring every 15 minutes or so. Cook for about 1 hour and add more stock if necessary. Add Salt/Pepper to taste - To warn you this will have a bit of a crunch unlike regular risotto.
  5. When the risotto is cooked through add the Kale, more salt/pepper if necessary, Parmesan cheese and Stonyfield yogurt.
  6. Serve on it's own or with your favorite meat or fish.

I am honored to be a member of the Stonyfield Clean Plate Club. I received product or coupons for writing this post, but all opinions are my own.

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8 Responses to Whole Grain Risotto

  1. Noelle (@singerinkitchen) June 12, 2014 at 11:02 am #

    This looks so tasty! YUM!

  2. lindsey June 12, 2014 at 11:54 am #

    I feel healthier just reading this recipe! Sounds divine!

  3. Heather M June 12, 2014 at 12:21 pm #

    This sounds so good Trina! Definitely need to give it a try as we love risotto.

  4. Gina B June 12, 2014 at 12:22 pm #

    Sounds like a great recipe. I miss risotto since going GF.

  5. Heather June 12, 2014 at 1:21 pm #

    Can you believe I am almost 35 and have never had risotto? It is on my list.

  6. Reesa Lewandowski June 12, 2014 at 8:55 pm #

    I’ve never had risotto before. I love Bob’s Red Mill though. Being Gluten-Free, they are my go-to product!

  7. kim @ DESIGN + LIFE + KIDS June 12, 2014 at 10:18 pm #

    I love risotto, but have never made it myself. This looks like an excellent recipe to try and I love Bob’s!

  8. domain October 12, 2014 at 11:19 pm #

    Good article! We will be linking to this great article on our website.
    Keep up the great writing.

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