Chef Ganesh Awasthi’s Ancient Grain Risotto, Buzz Feature April 2026

Food And Drinks
The Buzz Nepal
April 16 , 2026

Executive Sous Chef Ganesh Awasthi of The Soaltee Kathmandu, Autograph Collection, presents a thoughtful and modern creation with his Ancient Grain Risotto. Rooted in Nepal’s rich agricultural heritage, the dish highlights the wholesome character of traditional grains while embracing refined culinary techniques. By combining time-honored ingredients with a contemporary approach, Chef Ganesh creates a comforting yet sophisticated dish that celebrates both nutrition and flavor.

Ingredients (1 portion)

20 gm Finger Millet (Kodo)
30 gm Quinoa (Chino)
30 gm Foxtail Millet (Kaguno)
30 gm Buckwheat (Phapar)
30 gm Sorghum (Junelo)
10 gm Chopped onion

5 ml Olive Oil
20 gm Unsalted Butter
10 gm Parmesan Cheese
3 gm Fresh Thyme
5 gm Salt
5 gm Pepper

Chef Ganesh Awasthi's Ancient Grain Risotto

Preparation Steps

Rinse and soak the mixed ancient grains for about 20–30 minutes.
Heat olive oil in a pan and saute the chopped onions until translucent.
Add the soaked grains and lightly toast them for two to three minutes.
Optionally add a splash of white wine and allow it to reduce.
Gradually pour in warm vegetable stock while stirring continuously, allowing the grains to slowly absorb the liquid.
When the grains are nearly cooked, add seasonal vegetables and continue cooking until tender.
Finish by stirring in butter, Parmesan cheese, fresh thyme, salt, and pepper to achieve a creamy consistency.

To Serve

The risotto is served warm and freshly prepared, topped with a delicate buckwheat and Parmesan crisp that adds both texture and visual appeal. This finishing touch enhances the nutty flavor of the grains while complementing the creamy base. Guided by Chef Ganesh’s philosophy of blending authentic ingredients with refined techniques, the dish offers a comforting yet elegant experience that celebrates Nepal’s culinary heritage through a modern lens.