Baked Farro Risotto With Golden Vegetables And Goat Cheese Recipes

FARRO RISOTTO

Steps:

• In a medium bowl, mix together the farro and 4 cups of water. Soak for 30 minutes and drain well.
• Heat the broth in a small saucepan and keep warm over low heat.
• In a large saucepan or Dutch oven, heat the oil and butter over medium heat. Add the shallots and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until softened, about 2 minutes. Add the drained farro and cook, stirring constantly until toasted, about 3 minutes. Add the wine and stir constantly until evaporated, about 2 minutes. Add 1/2 cup of the hot broth and stir constantly until completely absorbed. Continue adding the remaining broth, 1/2 cup at a time, until the farro is creamy and cooked through, about 30 minutes. Turn off the heat and stir in the currants, pine nuts, feta cheese, and the remaining salt and pepper. Transfer to a bowl and serve.
• Cook's Note: To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.

MUSHROOM-FARRO 'RISOTTO'

Steps:

• Bring water to a boil in a saucepan. Add farro and reduce heat to simmer; cook until tender, about 30 minutes.
• Meanwhile, melt butter in a nonstick pan over medium heat. Add garlic and cook, stirring frequently, until slightly soft and fragrant, 1 to 2 minutes. Add mushrooms and season with onion powder, garlic salt, and pepper. Cook over medium-high heat, stirring frequently, about 10 minutes.
• Drain and discard any excess water from the farro; add farro to the pan with the mushroom mixture. Add chicken stock and increase heat to a simmer, stirring frequently, about 5 minutes. Add Parmesan cheese and stir until melted, about 1 minute more.

BAKED FARRO RISOTTO WITH GOLDEN VEGETABLES AND GOAT CHEESE

Steps:

• Preheat oven to 375°F with racks in upper and lower thirds. Heat 2 tablespoons oil in a large ovenproof skillet over medium. Add garlic; cook until fragrant, about 30 seconds. Add farro, grated vegetables, and broth; season generously with salt and pepper. Bring to a boil, then cover and bake on lower rack 15 minutes.
• On a rimmed baking sheet, toss diced vegetables with sage and remaining 3 tablespoons oil; season to taste. Roast in a single layer on upper rack, stirring them and risotto halfway through, until vegetables are golden brown in places and farro is tender, 30 to 40 minutes more.
• Stir half of cheese into farro; add hot water as needed until creamy. Season to taste, and serve with vegetables, remaining cheese, pepitas, and a drizzle of oil.