Farro & Sweet Potato Risotto

Farro & Sweet Potato Risotto
Print Recipe
WP_Post Object
    [ID] => 7199
    [post_author] => 2
    [post_date] => 2016-02-01 11:59:55
    [post_date_gmt] => 2016-02-01 17:59:55
    [post_content] => 
    [post_title] => Farro & Sweet Potato Risotto
    [post_excerpt] => 
    [post_status] => publish
    [comment_status] => open
    [ping_status] => closed
    [post_password] => 
    [post_name] => farro-sweet-potato-risotto
    [to_ping] => 
    [pinged] => 
    [post_modified] => 2020-11-18 12:26:51
    [post_modified_gmt] => 2020-11-18 18:26:51
    [post_content_filtered] => 
    [post_parent] => 0
    [guid] => https://llbalanced.com/?post_type=recipe&p=7199
    [menu_order] => 0
    [post_type] => recipe
    [post_mime_type] => 
    [comment_count] => 0
    [filter] => raw
TOTAL TIME :1hour8 hours
  • 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 (recommend organic & free-range)
  • 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, roughlyy chopped
  • freshly ground black pepper to taste
  1. 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.
  2. 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!
  3. 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.
  4. 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.
  5. 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.
  6. TO REHEAT: Add to a saucepan with a splash of water. Turn to medium heat and stir until warmed through.
This entry was posted in . Bookmark the permalink.