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Farro Risotto

Sweet Potato Bowl




Serves 6


  • 3 cups farro
  • 1 quart vegetable stock, plus 2 cups
  • 2 quarts of water
  • 2 tbsp olive oil
  • 2 zucchinis, diced
  • 1 yellow squash, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 small shallot, minced
  • 1 clove of garlic, minced
  • 1/2 cup of Pecorino Romano cheese, grated
  • freshly cracked black pepper, to taste
  • kosher salt, to taste
  • chopped fresh parsley, for garnish


  1. Preheat your oven to 375°F. While the oven is heating, place the farro on a sheet pan and toast it for about 12 minutes or until it becomes fragrant and has a slightly nutty aroma. After toasting, remove it from the oven and let it cool.
  2. In a large pot, bring the 1 quart of vegetable stock and 2 quarts of water to a simmer. This will be used to cook the farro, similar to pasta.
  3. Add the toasted farro to the simmering liquid and cook for about 30 minutes or until the farro is tender but still slightly firm to the bite. Drain the farro from the liquid and spread it out on a sheet pan to cool.
  4. In a large skillet or pan, heat some olive oil over medium heat. Add the minced shallot and garlic and sauté for a few minutes until they become translucent. Add the diced zucchini, yellow squash, and cherry tomatoes to the pan and cook, stirring occasionally, until the edges start to brown.
  5. To stop the cooking process, add one ladle of vegetable stock to the pan. Add the cooked and cooled farro to the pan and stir to combine it with the vegetables. Gradually add another 2 cups of vegetable stock to the pan, one ladle at a time, while stirring and allowing the liquid to be absorbed by the farro.
  6. Once the farro reaches a creamy consistency and is fully cooked, stir in the Pecorino Romano cheese, freshly cracked black pepper, and a pinch of kosher salt. Adjust the seasoning to your taste. Garnish the farro risotto with parsley.