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Grande Whole Grain Risotto

  • 1 Tbsp Unsalted Butter
  • 2 Tbsp Olive Oil
  • 1 Onion medium-sized, chopped
  • 8 oz Mushrooms sliced
  • 1 Ground Pepper to taste
  • 1/2 cup Dry White Wine
  • 4 cups Vegetable Broth
  • 1 Tbsp Thyme fresh (or 1 tsp dry)
  • 2 cups Whole Grain Medley
  • 2 cups Frozen Peas
  • 3/4 cup Parmesan Cheese grated
  • 1 Salt and Pepper to taste


In a sauce pan over medium-high heat, melt the butter in the olive oil. Add onions and sauté until soft. Add the mushrooms and sauté until golden brown. Add pepper to taste. Pour the wine in the pan, while scraping any brown bits off the bottom of the pan. Cook for a few minutes to reduce the wine. Add the vegetable stock and thyme; bring to a boil. Add the Grande Whole Grains and stir. Cover, reduce heat to medium and cook for 40 minutes. When all the liquid is absorbed, add the frozen peas and stir to defrost. Add the grated parmesan a little at a time whole stirring until creamy. Add salt and pepper to taste. Makes 8 servings.

Grande Whole Grain Risotto


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Products Used in this Recipe

Whole Grain Medley

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