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Veggie Farro Risotto
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I’ve been loving farro, especially after introducing it at Crumbs in the Roasted Ratatouille Salad and the vegan Table11 Platter. I came across a recipe for Carrot Farrottoo in the amazing book Skinnytasteby Gina Homelka, and it got my creative juices flowing. So here you go…an absolutely dreamy and creamy farro risotto…and it’s about time I had a new main dish recipe on here!
Now a little bit about farro before we get into the recipe. Farro is an ancient wheat grain that has many health benefits since it’s a great source of protein, fibre and nutrients like magnesium and iron. If you’re familiar with freakeh, it’s similar in that it has a slight nutty flavor. Although it does contain gluten, it’s at a lower level than regular wheat. You can read more on farro here or watch this video.
In Kuwait I can usually find it in Save Co. or Wholesome Foods in Salmiya. But save yourself the trouble and order it online from Blue Passion.
Although this recipe is vegetarian, I would expect it would taste just as good vegan by using olive oil, and leaving out both cheeses.
On to the recipe…don’t forget to let me know if you try making it!
Veggie Farro Risotto
Cook Time: 0min
|prep Time: 0min
| total Time: 0min
| servings: 0
Ingredients:
Squash Puree:
- 300g butternut squash, cubed
- 2 garlic cloves
- 1 teaspoon dried sage
- 1 tablespoon olive oil or butter
- 3/4 cup vegetable stock
- salt, to taste
Vegetables:
- 200g butternut squash, 1/2 inch cubes
- 200g eggplant, 1/2 inch cubes
- 1 tablespoon olive oil
- Salt
- 1/2 cup asparagus
Farrotto:
- 1 1/4 cups farro, rinsed
- 3 cups vegetable stock, plus more if needed
- 1/2 teaspoon salt
- 1/4 cup parmesan cheese, grated
Garnish:
Goat cheese, toasted pumpkin seeds
Instructions:
- To make the puree: heat oil or butter, ad squash, cloves and sage. Add stock and salt. Simmer gently covering with vented foil until squash is fork tender. Discard sage, puree until smooth. Taste for seasoning. Set aside, but keep warm.
- To make the roasted vegetables: Toss cubed squash and eggplant in oil and salt. Place in a pre-heated oven (220C) and toast for 5-10mins until golden brown. For the asparagus simply blanche in boiling water for less than a minute and remove.
- To make the farrotto:
- In a large saucepan combine farro, stock and salt. Bring to low boil and cook until farro is al dente, about 15-20 mins. Drain and return farro to the pan.
- Add the puree, and cook over medium-low and cook stirring occasionally until creamy 4-6mins, adding more stock if needed.
- Stir in the roasted vegetables and asparagus (reserving some for garnish) and the grated parmesan.
- Serve topped with crumbled goat cheese, reserved veggies and toasted pumpkin seeds.
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