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Kamut Grain and Shiitake Risotto with Thyme

Earthy mushrooms and savory parmesan complement the fat kernels of Kamut grain and make a vegetarian main course or side into an unforgettable dish.

  • 2 Tbsp Olive Oil divided
  • 1/2 cup Onion minced
  • 1 Tbsp Thyme fresh, stems removed
  • 1 cup Organic Kamut Berries
  • 1/2 cup White Wine dry
  • 2 Dried Mushrooms large-sized, rinsed and drained
  • 4 cups Vegetable Broth divided
  • 4 oz Shiitake Mushrooms fresh, stems removed and sliced
  • 2 oz Parmesan Cheese shredded
  • 1/4 cup Mascarpone Cheese (optional)
  • 2 Tbsp Parsley fresh, chopped


In a heavy 4 quart pot, sauté onion and thyme in 1 tablespoon of olive oil until the onion are clear and soft. Add kamut, stir to coat grains thoroughly. Add wine and cook, stirring until absorbed. Add 3 ½ cups of the stock and dried mushrooms, and bring to a boil. Cover, and reduce to a simmer. Set time for an hour.

When the time goes off, check the kamut for doneness. It will probably need another 30 minutes. Take off the lid and stir often until the liquids are very thick. Remove and put it in a food processor bowl. Process until coarsely pureed, then pour in the reserved stock with the machine running. Transfer back to the pan and bring to a simmer again until thick, about 5-10 minutes.

Heat a large sauté pan over high heat. When hot, add the remaining tablespoon of olive oil and swirl pan to coat. Add the shiitakes and stir constantly until seared and shrunken, about 3 minutes. Take off heat and stir in parsley. Stir all but 2 tablespoons of the parmesan and the mascarpone, if using, into the risotto and serve topped with shiitakes and sprinkled with remaining parmesan.  Makes 5 servings.

Kamut Grain and Shiitake Risotto with Thyme


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Products Used in this Recipe

Grains Beans Seeds
Organic Kamut Berries

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