Carrot Farro Risotto
 
Hands-on time
Cook time
Total time
 
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Yields: 4 servings
Ingredients
  • 1 lb carrots, chopped into 1-inch chunks + 1/2 cup grated carrot
  • 2 Tbsp unsalted butter
  • 3 shallots, chopped
  • 2 cloves garlic, minced
  • 2 handfuls of fresh oregano leaves, divided
  • leaves from 6 sprigs of thyme, divided
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds (or use 1/2 tsp ground cumin)
  • 1 1/2 cups uncooked farro
  • 4 cups vegetable broth, warmed
  • 1 cup dry white wine (I used sauvignon blanc)
  • 1/2 cup shaved parmesan cheese + additional for serving
  • salt and pepper to taste
Instructions
  1. Bring a pot of water to a boil. Add chopped carrots and simmer until tender. Drain and transfer the carrots to a food processor. Puree until smooth. Set aside 1 cup of the carrot puree; the rest is leftover. (The carrots are added to the risotto as the last step, so you can cook them while the risotto is on the stove.)
  2. Melt the butter in a heavy-bottomed pot. Add shallots, garlic, half of the herbs, and the spices. Sautee until the shallot is translucent.
  3. Add the farro and toast for several minutes. Add in grated carrot and sautee another minute or two.
  4. Alternate adding the wine and broth, 1/2 cup to 1 cup at a time, making sure all liquid is absorbed before adding more. I like to alternate stirring vigorously and walking away. Continue until farro is al dente, about 30 minutes. You may not use all the broth (but be sure to use all the wine!). Just before farro is al dente, stir in the remaining herbs.
  5. Stir in 1 cup carrot puree and parmesan. Season to taste with salt and pepper. Don't hesitate to use a lot of salt! Serve with additional parmesan for sprinkling. Enjoy!
Notes
Adapted from Heather von Herbruck.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/10/carrot-farro-risotto/