Name: Risotto with einkorn wheat, sweet potato, and Comté cheese
Prep time: 15 min
Cook time: 45 min
Yield: 4 people
Cuisine: Italy
Ingredients: 250 oz ofemmer wheat; 600 oz ofsweet potatoes; 50 oz ofmascarpone; 40 oz ofCounty (If you grate the whole thing, it will keep longer); 1,5 liter ofvegetable broth (homemade, in cubes, or in a packet. Personally, I use "Ariaké" brand bouillon cubes, which perfectly capture the flavor of homemade bouillon); 20 fl oz ofwhite wine; 1 spring onion; 1 pod ofgarlic; 10 oz ofbutter; olive oil; quelques branches ofthyme; 1 sheet ofbay leaf; garlic press; peeler; mixing bowl; baking dish

main courses baking cheese pasta and rice slow cooking

Updated on 01 December 2025 by

ratatouille

9 reviews 4 : Very good

Cuisine

Italy

Diet

Vegetarian

Level

Intermediate

Calories

48 pour 100g

Preparation

15 minutes

Cooking

45 minutes

Wait

8 hours

Have you heard of einkorn wheat? Also known as "engrain," it’s the first grain ever cultivated by humans! Here, I invite you to rediscover this ancient grain by preparing it risotto-style, served with sweet potato, mascarpone, and thin slices of Comté cheese.

As you’ll discover for yourself if you’ve never tasted it before, einkorn wheat has a thicker husk than rice. This characteristic gives it a satisfyingly meaty texture when eaten. You really get the sensation of breaking through that thin husk to reveal the soft, creamy interior it protects.

Because of this, however, you’ll need to soak the einkorn wheat overnight so that it’s tender enough once cooked.

Additionally, einkorn wheat doesn’t absorb the broth as quickly as rice, so you’ll need to allow about 45 minutes to prepare this risotto.

In any case, the effort is more than worth it when you see the result… the combination of sweet potato, Comté cheese, and einkorn risotto is simply fabulous!

For

people

Add to shopping list

8.8 oz of emmer wheat
21.2 oz of sweet potatoes
1.8 oz of mascarpone
1.4 oz of County If you grate the whole thing, it will keep longer
1,5 liter of vegetable broth homemade, in cubes, or in a packet. Personally, I use "Ariaké" brand bouillon cubes, which perfectly capture the flavor of homemade bouillon
6.8 fl oz of white wine
1 spring onion
1 pod of garlic
0.4 oz of butter
olive oil
quelques branches of thyme
1 sheet of bay leaf

The day before
- 1
  Rinse the einkorn wheat and let it soak, covered, at room temperature overnight.
  You can also cook the sweet potatoes the day before; this will save you time on the day of cooking.
Cooking sweet potatoes
- 2
  Rinse and peel the sweet potatoes. Cut them into small cubes.
- 3
  Pour a little olive oil into a baking dish or roasting pan, and toss the potato pieces in it.
  Bake for 25 minutes at 180°C.
Cooking risotto
- 4
  Drain the water used to soak the einkorn wheat.
  Prepare the broth in boiling water by dissolving the bouillon cubes or letting them steep.
- 5
  Peel, remove the root end, and finely chop the onion.
  Sauté it in a skillet with a little olive oil, thyme, and bay leaf.
  Add the crushed garlic.
- 6
  Add the einkorn wheat and cook over medium heat until it turns translucent for 5 minutes.
- 7
  Next, add the white wine to deglaze the pan, and let it simmer until it’s absorbed.
  Continue by adding the broth, one ladleful at a time.
  As you’ll see, einkorn wheat takes longer than rice to absorb the cooking liquid. Check on it occasionally and be patient! It will take about 40 minutes for all the liquid to be absorbed.
- 8
  In the meantime, you can take your time grating the Comté cheese :)
  If you’ve already cooked the sweet potato cubes, reheat them in the oven at a low temperature.
- 9
  Once all the broth has been absorbed, add the mascarpone, along with the butter and grated Comté cheese.
  Stir a few times to melt and incorporate these ingredients into the risotto.
- 10
  Remove from the heat, add the diced sweet potatoes, and season to taste.
  Plate the dish and garnish with shavings of Comté cheese cut with a vegetable peeler.