Multigrain Risotto

I love risotto and this dish in my opinion is better than traditional risotto with rice, cheese and butter.  All of the flavors really come through in this dish and using multi grains give it a fabulous texture.


1 box sliced mushrooms
1 yellow onion, diced
1 zucchini, julienned
2 small summer squash, sliced in rounds, then quartered
1 cup shredded carrots
1 cup frozen peas
1 pkg. Trader Joe’s Harvest Blend
1 cup wheat berries
3 cloves garlic, minced
1 box vegetable stock
1 cup water
1 cup white wine
1 t. salt
8 – 10 fresh basil leaves, sliced
½ cup salted pistachios
Ground pepper


In a large skillet sauté mushrooms with ½ cup water.  Cook for approximately 4 – 5 minutes until they reduce in size.  Add the onion in with the mushrooms and cook another 4 minutes.  Add more water if needed.  When the mushrooms and onion are fully cooked place in a separate bowl and set aside.

Using the same skillet, sauté the zucchini and carrots with ½ cup of water.  Cook for approximately 4 minutes then remove from skillet and place in the bowl with the other cooked veggies. 

Repeat with the summer squash and the frozen peas.  Once they are finished cooking place in the bowl with other veggies.

Pour the Harvest Blend, wheat berries, garlic, vegetable stock, white wine, and salt in the skillet.  Bring to boil and reduce heat to simmer and cover. 

When about two-thirds of all of the liquid is absorbed add all of the cooked vegetables and the water.  Stir well and cover.  Cook on simmer for another 20 to 30 minutes until the grains are fully cooked.

Garnish with fresh basil, cracked pepper and pistachios.