RECIPE : CHARLOTTE'S WHEAT BERRY RISOTTO

We have recently started working with Charlotte's Cupboard, the Sussex based packaging-free food delivery service. We love what Charlotte and Thalassa are doing and firmly support the fight against single-use plastic. You can find out more about Charlottes' Cupboard here

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Charlotte also kindly sent us her wheat berry risotto recipe after using the Trenchmore berries - thank you Charlotte!!

 

Ingredients

8 mushrooms slice
2 garlic cloves chopped
1 onion chopped
1 leek sliced
1ltr veg stock/bouillion
500g Trenchmore Heritage Wheat Berries

 

Directions


Fry the garlic and onion until soft before adding the leek. After a further 2 minutes of frying, add the wheat berries. Stir for about 30 seconds and gradually introduce the veg stock like you would with a risotto. Add the mushrooms after about 20 minutes.

Cook for a further 30 minutes or until wheat berries are tender using a high simmer.

Follow Charlotte & Thalassa on The Gram for regular updates on new products and which food markets to find them at, with the odd plastic-themed rap thrown in for good measure! @charlottes_cupboard

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