Einkorn Coconut Curry Risotto from Savor the Best

Posted November 16, 2016 by Jennifer Schlegelmilch
A delicious risotto with einkorn instead of rice!


6 servings


  • 2 cups Einkorn Berries
  • 1 tablespoon Coconut Oil
  • 1 Small White Onion Diced
  • 2 clove Garlic Minced
  • 2 teaspoons Curry Powder
  • 1/2 teaspoon Salt
  • 1 1/2 cups Light Coconut Milk
  • 1 cup Chicken Broth
  • 2/3 cup Golden Raisins
  • 1 tablespoon Chopped Fresh Basil
  • Fresh Basil for Garnis


This recipe and photos are courtesy of Dahn and Pat from Savor the Best.

  1. Place the wheat berries in a bowl, cover with warm water and add 2 teaspoons of apple cider vinegar. Allow to soak for 8 hours or overnight. (If you don’t soak the berries you will need to increase the cooking time by another 20 to 25 minutes).
  2. Heat a tablespoon of coconut oil in a large saucepan over medium high heat. Add the onion and garlic and sauté until soft.
  3. Rinse and drain the Einkorn berries then add them to the saucepan. Add the curry powder, salt, coconut milk, chicken broth and raisins. Bring to a boil over high heat then reduce the heat to medium.
  4. Cook over medium heat for 20 to 25 minutes, stirring occasionally at first then stir frequently as the liquid becomes absorbed.
  5. Remove from the heat and transfer to a serving dish. Add fresh basil before serving.

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