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Farro risotto recipe with broccoli and carrots

Clean Eating Farro Risotto
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a delicious whole grain one pot wonder

Ingredients

Scale
  • 300 g Farro semi-perlato (rinsed well)
  • 2 tablespoon olive oil
  • 2 sliced onions
  • 3 tablespoon diced carrots
  • 3 cups broccoli florets
  • 1/2 teaspoon salt
  • some pepper
  • • 0,75 l vegetable broth
  • • 2-3 tablespoons nutritional yeast flakes (optional)

Instructions

  1. Heat oil in a large saucepan.
  2. Add onions, carrots, salt and cook over medium heat about 3 minutes.
  3. Stir in farro and cook, stirring constantly, until the grain begins to brown, about 3 minutes.
  4. Add 1/2 cup of broth and cook uncovered, over medium-low heat, stirring occasionally, until broth is absorbed.
  5. Continue adding broth whenever required making sure most of the liquid is absorbed before adding more. Adding it bit by bit keeps farro firm and concentrates the flavor of the dish.
  6. For a contrast-rich “look and feel” like on the photo above you can steam the broccoli florets separately for 5-7 minutes.
  7. A simpler preparation method, however, would be to add broccoli florets with the last addition of liquid (which could also be white wine). Cook until farro is tender and the dish creamy.
  8. Season with salt and pepper.
  9. Serve with nutritional yeast flakes.

Notes

  • Watch the time, and don’t let the broccoli overcook!
  • Tip for all home cooks: Did you know that broccoli and other green vegetables will turn from vibrant green to drab olive green at about the 7-minute mark of cooking?
  • Instead of broccoli, you could also add dried mushrooms for a delicious mushroom farro risotto.

Nutrition

Find it online: https://leanjumpstart.com/clean-eating-farro-risotto/