Five Grain Risotto

Multi Grain Risotto

A multigrain miracle – gourmet, simple and good for you.

The risotto also freezes well. The risotto goes well with stir fried/steamed veg – and lots of the sauces on this website too. Try
Mustard Peanut Sauce
Mushroom Sauce
Miso Ginger Sauce
Cheesy Sauce (tahini based) or Cheesy Sauce (tofu based)

Gluten free?
Tweak the grains to fit your diet – eg omit barley. Buckwheat is gluten-free, despite its name.

Cheat’s Tip
Use a pre-cooked grains from a pouch or home-made – if doing so, you’ll need about 2 pouches or 500g cooked. Some good brands include

  • Merchant Gourmet Quinoa, Red Rice & Wholegrains
  • Merchant Gourmet Red & White Quinoa
  • Sainsbury’s Brown Basmati
Reduced sugar, diabetic friendly
Low fat, low sugar
Freezable

Click on a star to rate this recipe! You must log in first.

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Total time

20-45 minutes

Cuisine

Italian

Meal

  • mains

Servings

4-6

Ingredients

  • 1 medium onion, finely diced
  • 1 carrot, scrubbed and finely diced
  • 2 stalks celery, finely diced
  • 980ml/35fl oz vegetable stock – use about a quarter-half of this if using pre-cooked grains. You just need enough to moisten and flavour them while they heat through
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • ½ tsp dried marjoram
  • ¼ tsp black pepper
  • 1 tsp salt

Grains to cook:

  • 115g/4oz brown basmati or brown long-grain rice
  • 115g/4oz barley (omit if GF and double the brown rice quantities)
  • 60g/2oz wild rice (plain unadulterated wild rice is GF) – but use a quick-cook type (about 30 minutes) OR 60g/2oz red rice (as wild rice)
  • 60g/2oz roasted buckwheat (it is GF, despite the name!)

OR use two pouches of pre-cooked mixed grains, eg Merchant Gourmet, Tilda etc or a supermarket own brand

  • 2 tsp Dijon mustard
  • 2 tsp soya sauce (for a GF alternative use Tamari type)

Instructions

  1. In a medium sized, heavy saucepan, cook onion, carrot, celery and a quarter of the stock over a medium heat until the vegetables are just softened – about 5 minutes.
  2. Add the sage, thyme, marjoram, pepper and salt.
  3. Add all grains except the buckwheat and stir constantly for about 2 minutes to toast them. If using mixed pre-cooked grains, add them now but just moisten with the stock.
  4. Add the Dijon mustard, soya sauce and quarter of the stock.
  5. Bring to boil then reduce heat and simmer for at least 30 minutes, adding the buckwheat 15 minutes before end. (Ignore steps 5 and 6 if using pre-cooked grains)
  6. As liquid boils down, add rest of stock a quarter at a time, until liquid absorbed.
  7. Remove from heat and let sit for 10 minutes before serving.

Optional extras / notes

  • Depending on whether pre-cooked grains are used or not

11101110

Did you know that the Vegan Recipe Club is run by Viva!, and that we are a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Donate