Farro Vegetable Risotto + A Kin Community Video
I met the folks behind KIN COMMUNITY about a month back in Santa Monica. They’re a growing YouTube channel specializing in all things women – fashion, food, travel, and a totally irreverent and fun look on parenting from the hilarious “How to be a Dad” duo. Besides being super nice, they are passionate about producing quality info/enter-tainment for women that is incredibly beautiful and inviting. I was lucky enough to be selected for one of their KIN EATS videos recently where they produced a short how-to of one of my favorite weeknight meals – a farro vegetable risotto. As I say in the opening quote, I really love this meal because it’s so incredibly versatile. Combining beans + vegetables + whole grains, this vegetarian recipe is definitely easiest for a weeknight meal – all it takes is cracking open a can of beans that hopefully is already in your well-stocked pantry – but carnivores can definitely substitute in grilled, roasted, or sauted meats. As for the vegetables, we’ve used zucchini, but feel free to swap or add in other squashes, carrots, peas, or other greens. The creme fraiche + herbs are totally optional, but they do make the dish extra special. And who couldn’t use a dose of special to get us through long and hard weeks?
- 1.5 cup (375 g) of farro, semi-pearled
- 1 tbps (15 mL) of salt
- 1 tbps (15 mL) olive oil
- 2 garlic cloves, minced
- 1 onion, diced
- 5 roma tomatoes, diced
- 3 zucchini, diced
- 1 15 oz. (420 g) can of beans, drained (garbanzo, cannellini, kidney are all great options)
- ¼ cup (60 mL) of creme fraiche
- salt & pepper
- fresh dill, chervil, or parsley, rough chopped
- Farro: Farro can be cooked beforehand; Bring 2 quarts (1.9 L) of water to boil; Season with salt and add farro; Turn heat down to a medium flame and boil like pasta until the farro is al dente – softened but will with a chewy bit to it (about 20 to 25 minutes)
- Vegetables: Garlic, onion, tomatoes, and zucchini can all be chopped ahead of time
- Place everything in separate air-tight containers / bags and refrigerate
- Prepare farro (directions above) if you haven’t already done so
- Heat a 4 quart (3.8 L) saute pan over medium-high heat
- Add olive oil and let it warm up for 10 to 15 second. Add garlic, and let those flavors sizzle for a little while. Add diced onions and cook for about 2 minutes (I also like to add a dash of salt at this point to allow the onions to absorb more flavor)
- When onions are softened, add the roma tomatoes and cook them for about 5 minutes, stirring the pan to prevent sticking
- Add zucchini to the pot and cook for another 3 to 5 minutes, which will allow the zucchini to cook but not reach vegetable death (overcooked vegetables are the worst!)
- Add the beans and cooked farro. Cook for another 2 minutes
- Turn off heat and add creme fraiche. Season with salt and pepper to desired flavor. Add herbs and serve piping hot
