Farro “Risotto”


  • 2 tablespoons extra virgin olive oil
  • ½ cup carrots, diced
  • 1 cup Spanish onion, diced
  • ¼ cup celery, diced
  • 1 cup farro
  • 2 cups vegetable stock
  • Kosher salt, to taste
  • Cracked black pepper, to taste
  • 4 ounces rutabaga, cut into½-inch slices, divided
  • 4 ounces butternut squash, cut into ½- inch slices
  • 1 cup vegetable broth
  • ⅓ cup thick yogurt
  • 1 teaspoon lemon juice
  • 1 tablespoon fresh sage
  • ½ cup roasted walnuts
  • Celery leaves for garnish


In a saucepan on medium-high heat, add olive oil and saute the carrots, onion, and celery until caramelized and brown. Add the farro and coat with the oil.

Add the vegetable stock, cover, and lower the heat. When the liquid is absorbed, turn the heat off. Season with salt and pepper.

Smoke or oven-grill the rutabaga and until soft.

In a blender, puree 3/4 of the rutabaga, all of the squash, vegetable broth, salt, and pepper until smooth.

Slice the remaining rutabaga for a textured garnish. Mix the yogurt, lemon juice, and sage in a food processor.

Evenly divide the farro onto plates and top with the smoky squash and rutabaga puree and a dollop of yogurt. Garnish with walnuts, sliced rutabaga, and celery leaves.

Sous Chef Matt Dion; Juniper; Wellesley, Massachusetts