Multigrain Risotto

Multigrain risotto

When we were living in Vancouver, we did our grocery shopping a few times at T&T, a Chinese supermarket. The fun of going to a store like that is the chance to try new things.

One of the finds we got one day was a bag of, if I recall correctly, 10-grain rice. I haven’t figured out how to cook it so it comes out clean and fluffy like regular rice, so I cook it like a porridge.

This past weekend, I made a successful risotto-like dish with it. I used a lot of butter, but you can stick to olive oil if you want to keep on the healthier side. The flavor comes from the parmesan. I garnished with chives for color and subtle herb flavor.

You can serve this as a main or a side dish to chicken or seafood.


3 cups water
1 cup multigrain mix
olive oil to taste
2-3 tbsp. butter
salt to taste
grated parmesan to taste
chives, diced

Bring the water to a boil in a pot, then add the multigrain. Cover, drizzle in olive oil and sprinkle in salt, and let simmer, stirring occasionally. When the water is fully absorbed, if the grains are not yet cooked, keep adding water as needed. It will take at least 45 min. to cook.

When the grains are ready, stir in more olive oil and/or butter, plus more salt if you like. Stir in the parmesan, then garnish with chives.