Three Grain Roasted Red Pepper Risotto



The inspiration for this unique recipe comes from my close friends and talented chef from Charleston. Instead of traditional risotto which uses a starchy grain such as arborio rice, this dish uses 3 different whole grains. What an awesome idea! It is important to pre-cook each grain separately, since they will take different lengths of time to cook. I cooked the grains ahead of time and let them chill in the refrigerator to minimize dinner prep time. Greek yogurt is the secret ingredient used to achieve a creamy finish and to keep the dish light. The roasted red pepper sauce is perfect for the nutty grains, or the risotto can simply be finished with just extra goat cheese. This vibrant risotto is a bowl of nutritional gold and so delicious!


Serves 2-3

Roasted Red Pepper Sauce

  • 15.5 oz jar roasted red peppers, drained
  • 1/2 tsp paprika
  • 1 tsp garlic powder
  • 1 Tbsp lime juice
  • 3 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • Salt and pepper to taste


  • 1 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 small red onion, chopped
  • 1 1/2 cup chicken stock
  • 1 cup barley, pre-cooked
  • 1 cup quinoa, pre-cooked
  • 1 cup farro, pre-cooked
  • 1/4 cup plain Greek yogurt
  • Crumbled goat cheese


For the sauce, blend all ingredients together in a food processor or with an immersion blender. Add more olive oil if needed. Season to taste with salt and pepper. Set aside while preparing the risotto.

For the risotto, heat olive oil in a cast iron skillet on medium-high heat. Sauté the onion and garlic until fragrant. Add the stock and the 3 cooked grains. Continue stirring until most of the liquid is absorbed. Add the Greek yogurt and stir well. Sprinkle in about 1/8 cup crumbled goat cheese and enough of the roasted red pepper sauce to coat the risotto well. Stir until heated through. Plate and garnish with fresh basil and crumbled goat cheese.