Farro Risotto

Farro Risotto, also known as farrotto, is an Italian-inspired creamy dish that brings out the nutty and chewy qualities of whole farro, cooked in a manner similar to traditional risotto. This recipe offers a delightful twist on the classic risotto method, adapting it to suit the unique characteristics of farro. With the addition of minced onion, garlic, thyme, and sweet carrots, this farrotto becomes even more flavorful and hearty. Unlike the traditional risotto, this version omits butter and Parmesan, allowing the natural nutty grain to shine. Instead, fresh parsley and lemon juice are used to enhance the flavors. The dish is easy to prepare and guarantees a creamy texture when the farro is frequently stirred throughout the cooking process. Serve this comforting farrotto as a satisfying main or a delightful side dish.

SERVES 5

INGREDIENTS:

• 1 onion, minced
• 1 carrot, peeled and chopped fine
• 1 tablespoon extra-virgin olive oil
• Salt and pepper
• 3 garlic cloves, minced
• 1 teaspoon minced fresh thyme
• 1½ cups whole farro
• 2 cups vegetable broth
• 1½ cups water
• 2 tablespoons minced fresh parsley
• 1 teaspoon lemon juice

INSTRUCTIONS:

1. In a large saucepan, combine minced onion, chopped carrot, extra-virgin olive oil, and ¼ teaspoon of salt. Cover and cook over medium-low heat, stirring occasionally, until the vegetables are softened, taking about 8 to 10 minutes. Add minced garlic and thyme, and cook until fragrant, which should take about 30 seconds.
2. Stir in the whole farro and cook until lightly toasted, approximately 2 minutes. Add vegetable broth and water, and bring the mixture to a simmer. Reduce the heat to low and continue to simmer, stirring often, until the farro is tender, usually within 20 to 25 minutes.
3. Stir in minced fresh parsley and lemon juice. Season the farrotto with salt and pepper to taste, and it’s now ready to be served.

VARIATIONS:

Farro Risotto with Arugula, Lemon, and Parmesan:

• Omit the carrot from the main recipe.
• Stir in 2 cups of baby arugula, ½ cup of grated Parmesan cheese, and ½ teaspoon of grated lemon zest along with the parsley before serving.

Farro Risotto with Fennel, Radicchio, and Balsamic Vinegar:

• Substitute the carrot with 1 fennel bulb, halved, cored, and finely chopped.
• Replace the lemon juice with 2 teaspoons of balsamic vinegar.
• Stir in ½ small head of thinly sliced radicchio along with the parsley.

TIPS FOR THE RECIPE:

1. Choosing the Right Farro: Use whole farro for this recipe, avoiding pearled (perlato), quick-cooking, or presteamed farro. Check the package carefully to ensure you are using whole farro for the best results.
2. Frequent Stirring: To achieve a creamy texture and even cooking, stir the farro frequently throughout the cooking process, especially after adding the broth and water.
3. Adjusting Flavors: While this recipe presents a delicious combination of onion, garlic, thyme, carrot, parsley, and lemon juice, feel free to experiment with other herbs and vegetables to suit your taste preferences.

These delightful variations offer exciting twists on the classic Farro Risotto, introducing unique flavors and textures to the dish. Embrace your culinary creativity and enjoy experimenting with different ingredients to craft your personalized farrotto masterpiece!