Vegan Roasted Vegetable and Wheat berry Risotto. Super easy and hearty, this combination of sweet vegetables and savory wheat berries is your new favourite Fall dish!
Life is just non stop at the moment, in a good way though. After the whole surgery thing happened last month, I needed to take some time off and just *be* for a little while, but I’m not very good at sitting still, and I’m very ready to be back to normal life!
This week I’m in the UK for a friend’s wedding. It’s probably the first of our close friends to get married and I’m ridiculously excited! I’m writing this post at 7am before running around for the day getting various bits and bobs ready! I know it’s going to be a day full of so much joy and happiness, I just can’t wait!!
Times like this are where meals like this one come in handy, the ones that you can set and forget. This wheat berry risotto is like the no fuss version of real risotto. Don’t get me wrong, I LOVE real risotto and think it’s a great weeknight dinner, but this version doesn’t even require gradually adding the stock, meaning you can pretty much let it bubble away and sort itself out.
The roasted vegetables take care of themselves in the oven, so really, the most strenuous part of this dish, is eating it… and that’s not too hard when you see how colourful it is ;)
Related: Winter Wheat Berry Salad
Wheat berries are such a fun little grain. They are short and fat, giving them a really hearty texture and by cooking them in vegetable stock, they take on tons of wonderful flavour.
So there you have it, wheat berry risotto. A dinner where you can take whatever you have in the fridge, throw it in the oven and serve it with wheat berries. Hearty, delicious and super easy.