Farro & Sweet Potato Risotto


Farro & Sweet Potato Risotto

Creamy, chewing, nutty comfort food that you can feel fantastic eating. This is perfect for cozy fall or winters days as a side dish or as an entree, with some protein added.
Servings 6


  • 1 tablespoon lemon juice or apple cider vinegar
  • 1 cup farro
  • 2 cups sweet potatoes peeled and diced into 1" cubes
  • 3 tablespoons extra-virgin olive oil
  • 32 ounces low-sodium chicken stock
  • 1 cup full fat coconut milk
  • 3 cloves garlic minced
  • 1 shallot minced
  • 1 teaspoon sea salt
  • 1/2 cup apple cider
  • 1 tablespoon low-sodium Tamari sub soy sauce
  • 1 tablespoon fresh sage sliced into thin ribbons
  • 1/2 cup roasted and salted pecans roughly chopped
  • freshly ground black pepper to taste


  • Place farro in a bowl with 3 cups room temperature water and 1 tablespoon lemon juice or apple cider vinegar and soak overnight. Drain and rinse thoroughly.
  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Add sweet potatoes and 1 tablespoon olive oil and toss to coat. Bake for 20 minutes or until fork-tender but not mushy. *I recommend setting a timer as you are multitasking!
  • While sweet potatoes are baking, combine chicken broth and coconut milk in a sauce pot and heat to a simmer. Leave as is—you want the liquid warm throughout with only gentle bubbling around the edges.
  • Next, heat a large sauté pan to medium with remaining 2 tablespoons olive oil. When oil is slightly shimmering, add garlic and shallots and sauté for 1 minute, until fragrant and softened. Add farro and sea salt, stirring frequently, and sauté another 3-4 minutes or until farro is a golden brown and smells nutty. Add apple cider and tamari, and cook until liquid has evaporated, approximately 2-3 minutes.
  • Now, begin adding broth mixture in 1/2 cup increments to the farro, stirring constantly. Only add more liquid when the first 1/2 cup has evaporated. Repeat this for all of the liquid until farro is creamy and tender (it will still have a bit of chew, due to the nature of the grain). Stir in sage, sweet potatoes and fresh black pepper. When serving, top with chopped pecans.
  • TO REHEAT: Add to a saucepan with a splash of water. Turn to medium heat and stir until warmed through.
Course: Entree, Main Course, Side Dish
Cuisine: American, Italian
Keyword: comfort food, Dairy Free, dairyfree, family dinner, family friendly, fiber, healthy, healthy dinner, healthy recipe, healthy side, root vegetables, sweet potato, Warm

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Your custom text © Copyright 2020. All rights reserved.