Farro is an excellent source of plant-based protein, several B vitamins, and numerous dietary minerals. It is also rich in dietary fiber, low-fat, and can be used in salads, soups, and stews. It gives this risotto a more chewy texture and a nutty flavor that is incredible!
Farro Risotto [Vegan]
- 1 cup of farro
- 1 medium sized onion
- 2 cloves garlic
- 1 tablespoon chopped leek
- 1 medium sized carrot
- 1 medium sized zucchini
- 1 teaspoon of tomato puree
- Dry white wine
- 4 cups of vegetable stock
- Salt and pepper to taste
- Finely chopped parsley and chives to taste
- 1 tablespoon of oil
- Start by peeling and chopping your vegetables. Finely dice the onions and grate the carrots. Finely slice the garlic, dice the zucchini.
- In a pan, heat some oil and lightly fry the onions. Add the garlic, leeks and carrots and sauté for a minute or so, stirring occasionally.
- Add the tomato puree, farro, zucchini and pour over white wine. Use good quality wine, as a bad wine will leave a bad taste. Cook for a few minutes for the alcohol to evaporate and the farro to soak up the wine, then pour in some vegetable stock, season with salt and pepper. Add stock as needed, stirring the farro frequently, which will give it a creamier texture and it will also prevent for the risotto being too watery. Compared to rice, farro does not soak up so much water, so be careful.
- Cook for about half an hour, until farro is cooked al dente.
- Sprinkle with chives and parsley and serve.