Summer Farro Risotto

Summer farro risotto is exactly what you need to make while zucchini, eggplant, and sweet cherry tomatoes are still at their prime. A meatless main that will leave you satisfied and full, it’s also simple to pull together. Full of the best of summer’s bounty, veggie-based farro risotto is the perfect way to incorporate excess haul from your garden or CSA delivery.

What is farro, you ask? Farro is a whole grain with a nutty flavor that has the consistency of thicker brown rice. When using it for risotto, there’s no need to stir it as frequently as carnaroli rice. Use vegetable stock, chicken stock, or water when cooking the farro. Leave out the parmesan and butter to easily make this vegan and dairy-free. And use good extra-virgin olive oil when roasting the vegetables and finishing the dish before serving.

Go ahead and make a full recipe, even if you’re cooking for one or two. The leftovers are delicious as a cold grain salad for lunch or tossed with mixed greens and super simple salad dressing. If you’re just making this as a side, you can serve up to 10, depending on portions. But it’s the perfect meatless Monday or plant-based dinner to have any night of the week.

Looking for more meatless recipes?

• Sesame Noodles with Napa Cabbage
• Sheet Pan Ratatouille
• Green Gazpacho
• Vegetarian Three-Bean Chili
• Spring Detox Soup

Print Recipe

Summer Farro Risotto

If you’re making this risotto during the week, you can pre-roast the vegetables on the weekend and keep them refrigerated for a couple days. Or if picky eaters are involved, serve the roasted vegetables on the side and the farro with butter and parmesan. To keep vegan, use vegetable stock or water, omit the parmesan and use olive oil instead of butter when finishing the dish.

Servings: 6 servings

Ingredients

• 4 tablespoons extra-virgin olive oil, divided
• 1 zucchini, diced
• 1 eggplant, diced
• 1 pint cherry tomatoes, cut in half
• 1/2 teaspoon kosher salt
• 1 yellow or red onion, diced (or 1 leek, diced)
• 2 cloves garlic, minced
• 1 cup uncooked pearled farro
• 4 cups chicken stock (or vegetable stock or water)
• 2 tablespoons unsalted butter
• 4 tablespoons grated Parmesan or Pecorino
• 2 tablespoons basil, flat-leaf Italian parsley and/or mint

Instructions

• Preheat oven to 400 degrees.
• On a sheet pan, add the diced zucchini, eggplant and cherry tomatoes and drizzle with half the olive oil. Toss to coat and combine. Spread out in a single layer and sprinkle with kosher salt. Roast for 30 minutes in top third of oven. Set aside.
• Heat remaining olive oil in a large skillet over medium-high heat. Add the onion and sauté for about 3 minutes, until softened.  Add the garlic and sauté for 2 more minutes. Add the farro and sauté for a couple minutes, just long enough to coat the farro with the onions and garlic. Pour in the chicken stock, increase heat to high and bring to a low boil. Once the stock starts to boil, turn the heat down to medium and stir occasionally, uncovered, for 40 minutes. While cooking, if the farro starts to stick to the bottom of the pan, add more stock as needed to loosen it up.
• After the farro has cooked, add the vegetables, and stir to combine. Add butter and parmesan and stir until melted. Taste for flavor and if you’d like, season with additional salt and pepper.  Spoon into individual bowls and garnish with fresh herbs, a drizzle of extra-virgin olive oil and grated Parmesan cheese.