Emmer Farro “Risotto” with Roasted Carrots
This is one of those recipes where all the ingredients could be sourced from Washington State (and in our latest CSA delivery bag, we’ve provided 5 of the main ingredients. So close to 100%!).
This is more of a hearty grain bowl than a true risotto, but the Italian inspiration still shines through. It’ll fill you up and keep you warm during these dark and rainy evenings. What I love about eating whole grains is that they don’t cause a spike in blood sugar like white rice. It’s a slow burn, a heavy long tossed in the fire rather than the quick ignition of kindling.
A few notes:
Don’t skip the white wine and thyme, as they both elevate the dish and come through as distinct flavors.
I’ve tried preparing this a few different ways, including throwing everything in a crock pot to save time and effort. It’s not worth it; you really need to cook the ingredients in oil to let the caramelization happen, which creates deeper, more delicious flavors.
Broccoli (and cabbage and cauliflower) leaves are the large, fan-like leaves that grow below the sprouting heads. They’re completely edible and delicious and such a waste to just throw them away. While I wouldn’t use them to make a raw salad, I’ll happily cook them in a stir fry or soup, much like collard greens or kale.
Time: 1 hour, 30 minutes
Serves 4
Ingredients
For the grains
3 tbsp olive oil
1 large onion, diced
3-4 large broccoli leaves (or cabbage leaves, kale, or collards), hand torn into small pieces
1 cup emmer farro
3 cloves garlic, minced
2 tbsp tomato paste
1/2 cup dry white wine (e.g., Sauvignon Blanc, Pinot Grigio)
1 quart (4 cups) vegetable or chicken broth
1 sprig thyme
Extra water, as needed
1 cup freshly grated Parmesan cheese, loosely packed, with 1/4 cup reserved
1/4 cup chopped parsley for garnish
Ground pepper, if needed
For the roasted carrots
1 lb carrots, diced or cut into batons
2 tbsp olive oil
pinch of salt
1 small spring thyme, stem removed
In a large pot or Dutch oven, heat the olive oil over medium heat until it shimmers. Add the onion and broccoli leaves and stir until softened, about 10 minutes. Mix in the farro, garlic, and tomato paste and allow the farro to toast for a minute or two. It’s okay to let the bottom of the pan develop some caramelized brown bits, as the “fond” creates a deeper flavor. Add the white wine and scrape the bottom of the pan to deglaze.
Add the broth* and sprig of thyme, increase the heat, and bring to a boil. Then, turn the heat to low so that everything drops to a simmer. Cover the pot and continue to cook over low heat until the grains absorb all the liquid, about 60 minutes. Keep an eye on it after 45 minutes and add any extra water if needed so that it doesn’t completely dry out. Alternatively, if there’s too much liquid, leave the lid off so that it boils away and reduces down to a nice sauce. The final texture of the farro should be pleasantly chewy, not soft like rice. Stir in the parmesan cheese, remove the thyme stem, and add any salt if needed.
While the grains cook, roast the carrots**. Preheat the oven to 400*. Arrange the carrots in a single layer on parchment paper on a baking sheet. Drizzle with olive oil, salt, and thyme leaves. Roast in the oven for 25-30 minutes, stirring the carrots and rotating the baking sheet halfway through.
Serve everything on a large platter or in individual bowls. Top the grains with carrots, then reserved Parmesan cheese, then parsley. Finish with some freshly ground pepper, if desired.
*In a true risotto, you’d use a rice like Arborio and add hot liquid one cup at a time, letting the rice fully absorb the liquid between batches. I tried that with the farro, but honestly the final result is not that different from just adding the broth all at once.
**You could simplify the recipe and cook the carrots with the grains, instead of roasting them in the oven. Add the carrots when you add the grains, garlic, and tomato paste. You’ll have a softer texture and less flavor, but fewer pans to wash.