by Bold Commerce Collaborator
20 Aug 2019

Veggie Farro Risotto

A staple for summer or any season! Yum

Ingredients:

150 grams farro
1 onion (medium-size)
2 cloves garlic
1 tablespoon leek (chopped)
1 carrot (medium-size)
1 zucchini (medium-size)
1 tomato puree
dry white wine
2 cups veggie stock
salt
pepper
chopped parsley
chives
1 tablespoon oil

Directions

Finely dice the onions and grate the carrots. Finely slice the garlic, dice the zucchini.

In a pan heat some oil (like sunflower oil) and let the the onions get golden brown. Add the garlic, leeks and carrots and saute for a minute or so, stirring occasionally. Add the tomato puree, farro, zucchini and pour over white wine. 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. Enjoy :)