Caribbean Farro Risotto

With its nutty earthiness and cinnamon undertones, farro may become your go-to grain. Farro

By: Johnson & Wales

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risotto recipe

Caribbean Farro Risotto

With its nutty earthiness and cinnamon undertones, farro may become your go-to grain.
Course: Entree
Keyword: caribbean, farro, risotto, vegetarian
Servings: 9
Calories: 230kcal
Author: Johnson & Wales

Ingredients

  • 2 cups vegetable stock
  • cups guava or mango nectar
  • 1 cup chopped Vidalia onion
  • 2 tablespoons shaved garlic
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 8 ounces Indian Harvest Farro, dry (or barley)
  • ½ cup white wine
  • 3 teaspoons pine nuts, toasted
  • 2 teaspoons fresh mint, thinly sliced
  • 1 tablespoon chopped fresh cilantro
  • 1 ounce goat cheese, crumbled
  • 1 tablespoon jerk seasoning
  • 1 mango, peeled and diced
  • 1 papaya, peeled and diced

Instructions

  • Combine vegetable stock and mango or guava nectar in a bowl.
  • Sauté onion and garlic in oil and butter until translucent, about 2 minutes.
  • Add farro; toast for 2 minutes (you will smell the toasty scent as it cooks). Add white wine and let alcohol cook off, about 2 minutes. Reduce to medium-low heat, and simmer.
  • Add nectar/vegetable stock in half-cup increments (like you’re making risotto). Cover to retain all heat, and steam while simmering.
  • Continue adding stock (leaving ⅓ cup for pesto) until farro plumps up and is cooked, about 25–30 minutes.
  • Heat sauté pan and toast pine nuts, until light brown. Reserve, and let cool.
  • In a blender, combine mint, cilantro, pine nuts and ⅓ cup nectar/stock to make a pesto-like dressing.
  • Add goat cheese and pesto to farro risotto, cream together, and serve immediately.
  • Garnish with a sprinkle of jerk seasoning, and diced mango and papaya.

Nutrition

Calories: 230kcal | Carbohydrates: 35g | Protein: 5g | Fat: 7g | Sodium: 220mg | Fiber: 4g | Sugar: 12g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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