Risotto — that luscious, creamy comfort food. Traditionally made with rice, this version swaps in ancient einkorn wheat berries for a delightful twist. The einkorn lends a sweet, nutty flavor and a pleasant, slightly chewy texture that pairs beautifully with coconut and curry.
On the first bite you’ll notice a creamy mouthfeel that melts across the palate — a result of using coconut milk and a gentle, slow cooking method that allows each berry to absorb flavor.
Plump golden raisins add bursts of sweetness while mild curry powder melds with the coconut to season every grain. The result is a layered, aromatic dish that feels both exotic and comforting.
For best results, soak the einkorn berries overnight in warm water with a splash of vinegar to soften them and shorten cooking time. If you skip the soak, simply add an extra 20–25 minutes to the cook time. Soaking also helps reduce phytic acid and can improve mineral absorption, but the dish is still nutritious without this step.
After soaking and rinsing the berries, sauté onion and garlic in coconut oil until soft. Add the drained einkorn berries, curry powder and salt, then pour in the coconut milk, chicken broth and raisins. Bring to a boil, reduce heat, and let the mixture simmer. Stir occasionally as the liquid reduces, increasing frequency as it thickens so the grains don’t stick.
While we owe traditional risotto to Italy, using einkorn wheat berries creates a satisfying alternative that requires less hands-on stirring. With einkorn, you only need to stir often enough to prevent sticking, making this a more relaxed preparation compared with rice-based risottos.
Einkorn berries also offer greater nutritional value than white rice, delivering more protein, vitamins and minerals. This ancient grain is prized for its nutrition and flavor, and it shines in this coconut-curry risotto.
Other grain risottos
- Roasted Emmer and Winter Squash Risotto
- Farro, Mushroom and Leek Risotto
- Farro Breakfast Risotto with Poached Egg
Einkorn Coconut Curry Risotto
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Ingredients
- 2 cups whole einkorn wheat berries
- 1 tablespoon coconut oil
- 1 white onion, diced
- 2 garlic cloves, minced
- 2 teaspoons curry powder
- ½ teaspoon salt
- 1 ½ cups canned coconut milk
- 1 cup chicken broth
- ⅔ cup golden raisins
- 1 tablespoon chopped fresh basil
Instructions
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Place the einkorn berries in a bowl, cover with warm water and add 2 teaspoons of apple cider vinegar. Soak 8 hours or overnight. (If you don’t soak them, add 20–25 minutes to the cooking time.)
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Heat coconut oil in a large saucepan over medium-high heat. Sauté the onion and garlic until soft.
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Rinse and drain the soaked berries and add to the pan. Stir in curry powder and salt, then add coconut milk, chicken broth and raisins. Bring to a boil, then reduce to medium heat.
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Cook for 20–25 minutes, stirring occasionally at first and more frequently as the liquid is absorbed, until the berries are tender and the mixture is creamy.
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Remove from heat, transfer to a serving dish and sprinkle with fresh basil before serving.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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