{Recipe} Roasted Beet Farro Risotto

Roasted Beet & Farro Risotto

Looking for a new way to enjoy those amazingly delicious beets from the Farmer’s Market?  Give this one a try with arborio rice for a traditional risotto or Farro for a slightly healthier version.

Roasted Beet Farro Risotto

{Roasted Beet Farro Risotto}

Ingredients

  • 2 large beets with greens
  • 1 tablespoon butter
  • 1 small onion (diced)
  • 3 cups chicken broth
  • 1/2 cup white wine
  • 1 cup uncooked farro
  • garlic powder
  • dried rosemary
  • salt & pepper (to taste)
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons crumbled gorgonzola cheese

Directions

1.  Preheat oven to 400 F. Remove greens from beets, wash, chop & set aside. Peel beets using a vegetable peeler and cut into small cubes. Create a small pouch out of aluminum foil and place the beets in the foil. Drizzle with olive oil and season with salt, pepper & a little dried rosemary. Crimp the top of the foil to create a closed pouch. Roast beets for 30-40 minutes or until soft.


2.  Heat broth in a small saucepan and bring to a boil. Meanwhile, heat butter in a medium cast iron pan over medium high heat. Add onions and cook for 5 minutes, stirring occasionally.

3.  
Add farro to the onions and toast for a few minutes stirring often. Add the white wine and cook until reduced (a few minutes).

4.  Add boiling broth to the mixture and stir in salt, pepper, rosemary & garlic powder. Transfer to 400 F oven and cook for 35-40 minutes until liquid is absorbed & farro is cooked.

5.  Remove from oven and stir in parmesan cheese, gorgonzola & beet greens until wilted. Mix in the roasted beets and serve garnished with gorgonzola cheese.

Roasted Beet Farro Risotto

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One thought on “{Recipe} Roasted Beet Farro Risotto

  1. Pingback: Farro with Spring Onion and Walnuts Recipe | Nosh my Way

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