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–+ servings
cremoso de mote

Wheat Berry Risotto my Cremoso de Mote

David Scott Allen I Cocoa & Lavender
A vegetarian dish filled with sautéed zucchini, peppers, mushrooms and tomatoes!
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 5 people

Equipment

Ingredients
  

  • 2 cups Trigo Mote soft wheat berries; see notes
  • 4 cups Hot Chicken or Vegetable Broth divided
  • 4 tbsp Butter divided
  • 2 tbsp Olive Oil divided
  • 1 medium Zucchini diced
  • 1 Orange Bell Pepper seeded and diced
  • 1 Yellow Bell Pepper seeded and diced
  • 8 oz Small Mushrooms — white or brown quartered
  • 8 oz Grape Tomatoes diced
  • 2 Artichoke Bottoms diced at the last minute (see notes)
  • 1 large Shallot diced
  • 1/2 cup White Wine
  • 1/4 cup heavy cream (35%)

Instructions
 

  • Bring 4 cups of chicken broth (or vegetable broth for the vegetarian version) to a boil in a large saucepan. Add the trigo mote and return to the boil; reduce heat so the wheat boils gently for 10 minutes. Ensure the trigo mote has enough liquid to cover; add hot water if needed. Drain.
  • Meanwhile, add 2 tablespoon butter and 1 tablespoon olive oil to a large skillet over medium heat. Add the diced zucchini, bell peppers, mushrooms, and tomatoes. Dice the artichoke bottoms and add them. Season everything with salt and pepper and sauté until vegetables are tender and beginning to turn golden — about 10 minutes. Remove from the heat.
  • Add 1 tablespoon of butter and the remaining tablespoon of olive oil to a large deep skillet or stockpot over medium-high heat. Add the diced shallot and cook until clear — about 1 minute. Add the cooked trigo mote and stir to coat, as you would risotto; season with salt. Add the wine and cook until it has evaporated, stirring once or twice. Then add the broth, one ladle at a time, letting it cook down and absorb into the wheat. Stir occasionally, but not constantly, as with risotto.
  • When all the broth is used up, add the cooked vegetables and stir them in; add the remaining tablespoon of butter and the cream. Cook for a couple of minutes, until thick and creamy. Season to taste before serving.

Notes

Trigo Mote is difficult to find, though I’ve discovered you can substitute soft wheat berries, which work beautifully in this recipe.
Keyword Mushrooms, Peppers, Risotto, Vegetarian Dish
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