By: Chef Louis Charest
Servings: 4

Ingredients

• 2 tbsp olive oil
• ½ cup diced onion
• 1 cup Arborio rice, uncooked
• Salt and pepper to taste
• ½ cup dry white wine
• 3 ½ cups vegetable broth
• 1 ½ cups cooked grains (sorghum, millet, quinoa or others, mixed)
• 5 cups spring vegetables (carrot, leek, chard, bok choy, radish, asparagus, etc.), washed, thinly sliced
• 1 cup heavy cream (35% m.f.) or cashew cream (35g cashews to 215 mL water)
• ¼ cup grated parmesan cheese (Reggiano, Grana Padano or vegan)

Method

1. In a large, heavy saucepan or skillet, add the olive oil and onion over low heat and cook until tender. Add the rice, stir, then add the wine.
2. Once the wine is completely evaporated and you can hear a low sizzling in the pan, add one ladle of stock until it is completely absorbed.
3. Continue adding one ladle of stock at a time until the rice is cooked al dente, then add the cooked ancient grains and raw vegetables. Season with salt and pepper.
4. Stir everything gently for a couple of minutes until the vegetables are just cooked, then add half a ladle of stock, the cream and the parmesan.

Serve immediately and enjoy!