Farro & Sweet Potato Risotto

Posted on by llbalanced
Farro & Sweet Potato Risotto
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02.01

ah farro, the darling of the Nashville culinary scene.

Nope, your ears are clean! In the last few years, this ancient Italian strain of wheat has graced the menus of Nashville's hottest restaurants, and in multiple forms. I've enjoyed farro pasta, cold farro salads, delicate appetizers sprinkled with farro, and most commonly, farro risotto.

Why this sudden farro spotlight? I'm not totally sure, but I imagine that somebody gave it a whirl and realized that its chewy, hearty texture and nutty flavor stand up to all kindsa cooking technique and pair beautifully with an array of ingredients. And then that guy/human told a guy, and he told a guy etc. That's how it seems to go down here. But unlike pork belly or fried chicken or mac n'cheese, this is an obsession I can get down with! (note, none of the aforementioned are bad foods in moderation, but wouldn't claim them healthy).

Farro_Risotto_LauraLea-for-NashLifestyles-9127

When farro is properly prepared, it's a wonderful source of fiber, magnesium, B vitamins and a host of other nutrients. What is proper preparation? Namely, soaking the grain overnight with an acid breaks down phytic acid, which binds to vitamins and minerals, preventing their absorption. Not only does this process allow you to glean more of the good stuff, it makes the grains much more digestible. And, BONUS, it cuts down on the cooking time.

Even with the help from soaking, making this farro risotto is a labor of love, but I promise it is worth the carpel tunnel (j.k. sort of ). Once it's soaked, the dish is complete within an hour, but you really gotta love on it the entire time to achieve a creamy consistency. This is an ideal recipe for a chilly weekend night, and you won't believe how complex and delicious your end product is. Traditional risotto uses white wine, but I love how apple cider adds a layer of spice along with sweetness. Sweet potatoes, pecans and sage are as natural a flavor team as you'll find and they are oh so at-home in this dish.

I'm proud to say I drank the farro cool-aid, and this will continue to be a staple on our menu for the rest of the winter!

Farro_Risotto_LauraLea-for-NashLifestyles-9189

Some other ways to enjoy this dish ||for breakfast with a poached or lightly fried egg, over arugula drizzled with olive oil and balsamic, mixed with chickpeas, sausage or pulled chicken, as a bed for grilled salmon

**All photography in this post is by the talented Southern Fatty. Click to check out more of his work!

 

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TOTAL TIME :1hour8 hours
6servings
INGREDIENTS
  • 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
DIRECTIONS
  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.
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