RECIPE

Farro Risotto with Winter Vegetables

Recipe Created For

3.3 L Stainless Steel Risotto Pot

Main Course

Rice & Grains

Cook Time

Over 2 hours

Serving Size

Cook Mode

INGREDIENTS

Vegetables

2 tbsp (30 ml) olive oil
2 tbsp (30 ml) butter
12 thin carrots, cut lengthwise
1 small delicata squash, cut into ½-inch (1 cm) half-moons, seeds removed
½ small Savoy cabbage, cut into 8 thick wedges
½ lb (225 g) Brussels sprouts, halved lengthwise
¼ lb (115 g) mushrooms of your choice, halved or sliced if large
1 tbsp (15 ml) thyme, chopped

Risotto

2 ½ cups (625 ml) farro
¼ cup (60 ml) salted butter
4 shallots, diced
4 garlic cloves, minced
1 cup (250 ml) white wine
3 cups (750 ml) vegetable broth
2 tbsp (30 ml) thyme, chopped
2 packages (125 g each) Sauvagine cheese or another soft, washed rind cheese, diced
1 cup (250 ml) Parmesan cheese, finely grated, plus more for serving
½ cup (125 ml) torn basil leaves, plus extra leaves for serving

Our Farro Risotto with Winter Vegetables is as aesthetically pleasing as it is delicious, offering a hearty and healthy meal. Combining carrots, cabbage, brussel sprouts, and mushrooms, this recipe ensures you get your daily servings of veggies within one complete meal.

When preparing any risotto, the key is to regularly stir the rice and ingredients together. Our Stainless Steel Braiser has been crafted for exactly this purpose, featuring a rounded bottom and flared sides. Its tight-fitting lid and Stainless Steel construction guarantees superior heat retention and even heat distribution, delivering perfectly al’ dente risotto.

Our Farro Risotto with Winter Vegetables is the ultimate heart-warming dish to prepare for the whole family after a cold, long day. This recipe has been designed to serve larger groups, serving up to eight portions at a time in just over two hours. Be sure to grab all the ingredients below on your next grocery run and follow the steps for a hearty pot of risotto!

INGREDIENTS

Vegetables

2 tbsp (30 ml) olive oil
2 tbsp (30 ml) butter
12 thin carrots, cut lengthwise
1 small delicata squash, cut into ½-inch (1 cm) half-moons, seeds removed
½ small Savoy cabbage, cut into 8 thick wedges
½ lb (225 g) Brussels sprouts, halved lengthwise
¼ lb (115 g) mushrooms of your choice, halved or sliced if large
1 tbsp (15 ml) thyme, chopped

Risotto

2 ½ cups (625 ml) farro
¼ cup (60 ml) salted butter
4 shallots, diced
4 garlic cloves, minced
1 cup (250 ml) white wine
3 cups (750 ml) vegetable broth
2 tbsp (30 ml) thyme, chopped
2 packages (125 g each) Sauvagine cheese or another soft, washed rind cheese, diced
1 cup (250 ml) Parmesan cheese, finely grated, plus more for serving
½ cup (125 ml) torn basil leaves, plus extra leaves for serving

EQUIPMENT

INSTRUCTIONS

Vegetables

In the Risotto Pot, heat half of the olive oil and butter over medium-high heat. Sear the vegetables, one variety at a time, until just tender and nicely browned on all sides. Season with salt and pepper. Add more oil and butter as needed.

Sprinkle the thyme over the vegetables. Set aside and keep warm.

Risotto

In a blender or with a mortar and pestle, coarsely crush one-third of the farro. Combine with the whole farro grains and set aside.

In the Risotto Pot, melt the butter over medium heat until foamy. Add the shallots and cook, stirring often, until translucent. Add the garlic and cook for 1 minute longer. Add the farro and cook for 2 minutes, stirring to coat the grains in the butter.

Add the wine and simmer until almost dry. Add the vegetable broth and thyme. Bring to a boil. Reduce the heat, cover the pot and let simmer for 35 to 40 minutes or until the farro is tender.

Add both cheeses and stir until melted. Adjust the seasoning. Stir in the roasted vegetables and basil.

Garnish with more grated Parmesan and a handful of basil leaves.