Winter Wheat Berry "Risotto" with Fall Vegetables | Emerils.com

Ingredients

• 2 cups of green tea made with 2 tea bags
• 1 cup wheat berries (whole wheat)
• 1 medium onion chopped, about 1½ cups
• 2 carrots, peeled and cut into thirds
• ¼ cup olive oil
• 1 tablespoon minced garlic
• 2½ cups chicken stock or low-sodium broth plus more as needed
• 3/4 teaspoon freshly ground black pepper
• 1½ cups ½-inch diced butternut squash
• 1/4 cup diced shallots
• 3 cups 1-inch pieces chopped kale
• 2 tablespoons finely grated parmesan, optional
• 1 tablespoon butter, optional