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Risotto with einkorn wheat, sweet potato, and Comté cheese

Serves : 4 people
Preparation : 15 minutes
Cooking : 45 minutes
Wait : 8 hours

Ingredients

Instructions

  • The day before
    • 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
    • Rinse and peel the sweet potatoes. Cut them into small cubes.
    • 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
    • Drain the water used to soak the einkorn wheat.
      Prepare the broth in boiling water by dissolving the bouillon cubes or letting them steep.
    • 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.
    • Add the einkorn wheat and cook over medium heat until it turns translucent for 5 minutes.
    • 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.

    • 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.
    • 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.
    • 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.