Carrot Pumpkin Farrotto (Farro Risotto)
Farro is an interesting option to rice so I decided to recreate my Pumpkin risotto with Farro, therefore enjoy the Carrot Pumpkin Farrotto.
- Carrots - 2, small, peeled and cut in small cubes
- Butternut Squash - 1/2, cut in small cubes
- Vegetable broth - 4 cups
- Cumin - powder, 2 Teaspoons
- Turmeric - 2 Teaspoons
- Onion - 1 large, chopped
- Garlic - 3 cloves, chopped
- Farro - 3 Cups
- Dry White wine - 1 Cup (ie: Sauvignon Blanc)
- Parmesan Cheese - whole, to grate as pleased
- Sage - fresh leaves, approx 10
- Extra Virgin Olive Oil - 3 Tablespoons
- Butter - unsalted, 2 Tablespoons
Farro is an Ancient grain, from Italian origin, that used to fed the Roman Legion and non-legionnaire Italians as well. Either because it's healthy or because it become a cooler version to rice a couple of years ago, I'd say try it. And if this is not enough, check what I have to say about this recipe.
This recipe brings the simplicity of Italian comfort food and an aromatic meal together. Great for a Sunday dinner or as a nice side dish for a chicken or fish based main course.
- Prepare all ingredients (cut, slice, etc) as indicated on the list.
- Heat a clay pot, add the olive oil and butter. Blend them together.
- Add the onion and saute at medium heat until translucent. Add the garlic and let it cook for 2 minutes.
- Add the farro and let it cook until it crystallizes. You might need to use a wooden spoon to move it from time to time (carefully so as not to break the grains) to ensure all the grains crystallize equally.
- Add cumin and turmeric. Mix slowly for one minute.
- Add the wine and let it evaporate.
- Add the carrot and pumpkin (butternut squash) and mix. Add 1 Cup of broth. Gently stir with the wooden spoon to make sure it doesn't stick to the bottom. But Farrotto, same as Risotto, doesn't need stirring. So be gentle. Let the liquid cook the grains at its own time.
- Once the liquid is almost evaporated, add another cup of broth and repeat the process. You need to continue repeating this operation until the grain is cooked and you reached the desired consistency. This might take around 30 minutes. I love it al dente, that is has some texture when you bite it and is not all mushy because it's over cooked.
- One note about the liquid. The first cups will be absorbed faster than the rest, so when you continue to add broth do it slowly, you don't want to flood it 🙂 And, in case you run out of broth, you might finish it with warm water.
- Once the farrotto is finished, serve it into a nice bowl and put the sage leaves and grate Parmesan cheese on top. As usual fresh grind black pepper will make its magic.
- Enjoy! If you like it, try it as a Risotto by replacing the farro with Italian rice (Arborio or Carnaroli).
Farro is an interesting option to give rice a break. That’s why I decided to recreate my Pumpkin risotto with Farro, therefore enjoy the Carrot Pumpkin Farrotto.Add to Favourites