Description
This Beet Farro Risotto is a vibrant and hearty dish combining the earthy sweetness of roasted beets with nutty farro, creamy goat cheese, and crunchy pistachios. The farro is cooked slowly in vegetable broth and dry white wine to achieve a creamy, risotto-like texture without traditional arborio rice. Perfect as a comforting vegetarian main or a unique side dish, this recipe highlights the natural flavors and textures of wholesome ingredients.
Ingredients
Scale
Roasted Beets
- 3 large beets, peeled and cut into 1 inch chunks
- 1 teaspoon salt
- 1 tablespoon extra virgin olive oil
Risotto
- 6 cups low-sodium vegetable broth
- 2 tablespoons extra virgin olive oil
- ¼ cup minced shallots
- 1½ cups farro
- ½ cup dry white wine
- Salt and pepper to taste
To Serve
- ¾ cup crumbled goat cheese
- ½ cup chopped pistachios
Instructions
- Roast the Beets: Preheat your oven to 400°F (200°C). Toss the peeled and chunked beets with 1 tablespoon of olive oil and 1 teaspoon salt. Wrap the beets in foil packets—divide them between two packets if preferred—and place in the oven. Roast for about 1 hour or until the beets are soft when pierced with a fork. Let them cool slightly once done.
- Puree the Beets: Carefully unwrap the foil packets and transfer the roasted beets to a food processor. Blend until completely smooth to create a vibrant beet puree. Set this aside for later use.
- Heat the Broth: In a saucepan, warm the 6 cups of low-sodium vegetable broth over low heat to keep it hot for cooking the farro.
- Sauté Shallots and Toast Farro: In a large non-stick skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced shallots and cook them for about 4 minutes until they soften and become fragrant. Stir in the farro and cook for approximately 2 minutes until the grains start to look glossy and are lightly toasted.
- Deglaze with Wine: Pour in the ½ cup dry white wine and cook, stirring frequently, until most of the liquid evaporates—about 5 minutes — which will enhance the flavor of the farro.
- Cook Farro with Broth: Begin adding the warm vegetable broth to the farro, about ½ cup at a time, stirring often. Allow most of the liquid to absorb or evaporate before adding more broth. Continue this process for about 30 minutes, until the farro is tender yet slightly chewy and most of the broth is absorbed, creating a creamy risotto texture.
- Combine with Beet Puree: Stir in ½ cup of the beet puree into the cooked farro, mixing well. Season with salt and pepper to your taste.
- Serve: Spoon the beet farro risotto into bowls or plates, and top generously with crumbled goat cheese and chopped pistachios for creamy and crunchy contrast. Serve immediately for the best flavor and texture.
Notes
- You will have some leftover beet puree which can be frozen in an airtight container and used for future batches, adding convenience and extra vibrancy to your dishes.
- Farro takes longer to cook than traditional risotto rice but delivers a nuttier flavor and chewier texture.
- Use a good quality dry white wine to enhance the flavor; alternatively, you can substitute with additional vegetable broth if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 15 mg
