Amaranth risotto recipe

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This recipe uses my new favorite grain, amaranth. Amaranth comes from a plant much like callaloo. Amaranth–the grain part–manages to cook up both chewy and mushy. It eats like a hearty porridge with bursts of firm morsels. I looked at my first batch of this creamy base and had a feeling it would make a great risotto.

Check out this recipe on Culinate. It’s my first entry in my new account there, and a contender in the Naked Grains Recipe Challenge. Continue reading