Recipe/ Side Dish

Ancient Grains Risotto

Turn back the hands of time and savour this ancient grains risotto. It’s a nourishing hearty dish you’re sure to enjoy!  

ancient grains risotto

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I suppose by now you have realised that I enjoy cooking with ancient grains. Exhibit A – Millet Porridge. Exhibit B – Quinoa Bean Chili. Ancient grains date back thousands of years and have remained practically unchanged since their origin. They are free of hybridization and GMO (Genetically Modified Organism) manipulation so we can safely say they remain just as nature designed them. Ancient grains may have  faded in popularity as their hybrid modern cousins wheat and corn produce much higher yields and profits, but thankfully they seem to be making a ‘comeback’ . Ancient grains are nutrient dense, high in protein and chock full of fiber, phytonutrients, vitamins and minerals. Besides their nutritional profile I enjoy cooking with ancient grains for their flexibility and flavour.

ancient grains risotto


This is not  a complete list of “ancient” grains but the category includes amaranth, barley, emmer, farro, bulgur, buckwheat, kamut, millet, spelt, teff and quinoa. Of these amaranth, buckwheat, millet, teff and quinoa are naturally gluten free. For this risotto I chose to combine 3 of my favourite ancient grains; amaranth, buckwheat and millet. Each grain having its own health benefits.

ancient grains risotto


When combined with mushrooms and a bit of spices this dish is a complete meal. Might I suggest you try this Ancient Grains Risotto on Meatless Monday?

ancient grains risotto

Recipe inspired by this post from coconut and berries. 🙂

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Here are some more Ancient Grains recipes for you to try!

Millet Porridge

millet porridge

Quinoa Bean Chili

quinoa bean chili


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ancient grains risotto

5.0 from 3 reviews
Ancient Grains Risotto
Recipe type: main dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
Turn back the hands of time and savour this ancient grains risotto. It's a nourishing hearty dish you're sure to enjoy!
  • 1 cup / 160g buckwheat groats
  • ½ cup / 100g millet
  • ¼ cup / 50g amaranth
  • ½ cup white wine
  • 3 cups stock, warm
  • 2 ½ cups / 200g sliced mushrooms
  • 3 cloves garlic, minced
  • 1 teaspoon herbs de provence
  • 2 tablespoons coconut oil
  • salt and pepper to taste
  • grated goat cheese for garnish
  1. Warm 1 tablespoon coconut oil in a cast iron skillet over medium heat.
  2. Add mushrooms to the skillet together with garlic and herbs de provence.
  3. Cook mushrooms until they have released all of their liquid.
  4. Remove from the skillet and set aside.
  5. Add the other tablespoon of coconut oil to the skillet and when warmed through add the amaranth, buckwheat and millet. Cook for a couple of minutes then add white wine.
  6. When the white wine has been totally absorbed add stock ½ cup at a time. Making sure it’s totally absorbed before adding more.
  7. After the addition of all of the stock the grains should be tender. If not add a bit more.
  8. Remove the skillet from the heat and serve topped with mushrooms and a sprinkling of grated goat’s cheese.

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  • Reply
    Sam @ PancakeWarriors
    June 5, 2015 at 9:14 pm

    I’ve got to try this – I have all the ingredients!!

    • Reply
      June 6, 2015 at 4:32 pm

      Excellent! Let me know how you like it.

  • Reply
    Deborah Davis
    June 4, 2015 at 4:52 am

    Hi Krystal,
    What a delectable way to shake things up at the dinner table! I can just imagine how amazing each chewy mouthful of millet, amaranth, buckwheat and mushroom will taste! I am delighted that you shared your healthy and delicious ancient grains risotto recipe with us on the Plant-Based Potluck Party Link Up. I appreciate it and I can’t wait to try your recipe. I’m pinning and sharing.

    • Reply
      June 6, 2015 at 4:34 pm

      Thank you Deborah. It packs quite a bite indeed!

  • Reply
    May 29, 2015 at 3:38 pm

    Interesting… I’m mostly grain free, but need to do some more experimentation on how these ancient grains effect me!

  • Reply
    Katie | The Antidote Life
    May 27, 2015 at 4:49 pm

    Oh, this looks delicious! I would devour this! Now, I just need to get my husband on the mushroom train – he is missing out on some amazing food. Thank you for sharing! 🙂

    • Reply
      May 28, 2015 at 11:25 am

      Thanks Katie! I hope you can convince him. Mushrooms are just awesome!

  • Reply
    May 27, 2015 at 3:24 pm

    Looks absolutely delicious!!!!

    • Reply
      May 27, 2015 at 3:28 pm

      Thank you Kirtz!!

  • Reply
    Renee Kohley
    May 26, 2015 at 8:17 pm

    Ohhh! Look at those mushrooms 😉 YUM!

    • Reply
      May 26, 2015 at 8:22 pm

      Go ahead Renee, lick your monitor, I wont tell.. 😉 🙂

  • Reply
    May 26, 2015 at 6:57 pm

    My family will love this! And your pictures are awesome.

    • Reply
      May 26, 2015 at 8:21 pm

      Thank you Jessica, hope they enjoy it as much as mine did..:)

  • Reply
    May 26, 2015 at 6:50 pm

    This sounds so good! I would eat risotto everyday if my fiance would let me 😉 I love the idea of using something other than arborio rice.

    • Reply
      May 26, 2015 at 8:21 pm

      Thanks Tash, me too!

  • Reply
    Megan Stevens
    May 26, 2015 at 6:12 pm

    This dish looks amazing– so so appealing!! The garlic, mushrooms and wine, mmmm.

    • Reply
      May 26, 2015 at 8:20 pm

      So many flavours going in there right, but they all play really well together… 🙂

  • Reply
    Emily @ Recipes to Nourish
    May 26, 2015 at 6:02 pm

    This looks delicious! I love risotto, what a creative way to incorporate the ancient grains.

    • Reply
      May 26, 2015 at 8:19 pm

      I also love risotto Emily. I try not to eat too much rice so this is a nice alternative.

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