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Farro Risotto with Roasted Vegetables

Watch the segment on Good Day Sacramento here!


Roasted Vegetables

Preheat oven to 400 degrees. Line baking sheet with aluminum foil for easy cleanup.

1 red pepper, ½-inch slices

1 red onion, ½-inch slices

1 Portobello mushroom, ½ inch slices

  • Toss red pepper and onion with olive oil, salt and pepper. Arrange in single layer on baking sheet. Roast for 15 minutes.

  • Toss Portobello mushroom with olive oil, salt and pepper. Rearrange onion and peppers to make room to place mushroom in single layer on baking dish. Roast for 15 minutes. After 15 minutes, flip slices of mushroom and stir other vegetables. Roast an additional 15 minutes. Allow to cool slightly, and rough chop.

Farro Risotto

1 cup Farro

1 Tbsp olive oil

2 cloves garlic, minced

1/2 cup Le Mulet Rouge Sauvignon Blanc

6-8 cups vegetable stock

1/2 cup Asiago cheese, shredded or grated

  • Salt and pepper to taste – careful with the salt as the vegetable broth and cheese already have salt in them.

  • Chopped flat-leaf Italian parsley

  • In a large sauce pan, bring vegetable stock to a low simmer and keep warm.

  • In a large skillet over medium heat, sauté garlic in olive oil for two minutes – do not burn! Add farro and stir until fragrant and coated with oil, about two minutes. Add white wine and cook down until almost all of the liquid is absorbed.

  • Use a ladle to add warm stock to the farro, ½ cup at a time, stirring occasionally until all the liquid is absorbed before adding more. Cook farro, adding stock as needed, until the grains have opened and softened, about 45 minutes. (Note: if you choose to presoak the farro overnight, it will only take about a half hour to cook). Remove from heat and add cheese, salt and pepper. Fold in roasted vegetables and garnish with parsley and more Asiago cheese.

  • Serves 4. Pair with roasted chicken or pork and Le Mulet Rouge Estate Syrah. Enjoy!


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