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  • Recipe

Farro “Risotto”

Farro “Risotto”

Ingredients

  • 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

Preparation

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