Triticale risotto recipe

Prepare recipe with triticale

Triticale risotto – Recipe with gluten


  • Triticale grain
  • 2 cups of water or vegetable broth
  • ½ cup of small chopped red pepper and green bell peppers
  • 2 chopped onions
  • 2 garlic finely chopped
  • 2 carrots diced
  • 2 tablespoons of chopped parsley
  • 3 tablespoons olive oil
  • Grated Parmesan cheese
  • Salt and pepper

Preparation of the triticale risotto:

  • Cook triticale like rice, in a pot with 2 parts of vegetable broth for each part of triticale (eg 1 cup of triticale and 2 cups of water) for 8-10 minutes. Drain well.
  • In a separate frying pan, add the olive oil, add a pinch of salt, and sauté the onion. Add all the vegetables: peppers, carrots, parsley and garlic.
  • Add the cooked and drained triticale to the vegetable stir fry and stir. Add half a cup of broth and cover. Finish cooking over medium-low heat for 10 more minutes.

Triticale properties:

Due to its fiber and starch content, this delicious bread will prevent us from snacking between meals as it provides us with a good source of energy. Nuts are rich in calcium, chia seeds in Omega 3, and spices contain numerous flavonoids beneficial to the heart.

punto rojo More information on recipes with triticale

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.
Written by Editorial Botanical-online team in charge of content writing

2 December, 2021

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