Carrot Farrotto With Carrot Top Gremolata Recipe

1. Toast and simmer farro

Rinse the farro under cold water and drain. In a medium saucepan, bring the vegetable broth to a gentle simmer and keep it just below a boil over low heat.

2. Heat a wide, heavy-bottomed sauté pan or shallow pot over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams, add the diced onion and a pinch of salt. Sauté until translucent and soft, about 5–7 minutes.

3. Add the minced garlic and sauté 30–45 seconds until fragrant, taking care not to brown.

4. Add the rinsed farro to the pan and stir to coat in the fat. Toast the farro for 2–3 minutes, stirring, until the grains become slightly fragrant and glossy.

5. If using, pour in the white wine and cook until mostly evaporated, about 1–2 minutes.

6. Add the carrot coins and 1 cup of the warm broth to the farro. Bring the liquid to a gentle simmer and stir. Reduce heat to medium-low.

7. Cook the farro, stirring frequently and adding warm broth 1/2–1 cup at a time as the liquid is absorbed, allowing the mixture to become creamy. This process will take about 25–30 minutes for pearled farro; test for tenderness — grains should be chewy but not hard. If the farro absorbs all broth before tender, add up to 1/2 cup more hot water or broth.

8. When farro is nearly tender and the carrots are cooked through (should be easily pierced with a fork), stir in the remaining 1 tablespoon olive oil, lemon juice, lemon zest, grated Parmesan, salt, and black pepper. Taste and adjust seasoning. The farrotto should be creamy and just saucy — add a splash of warm broth if you prefer looser texture.

9. While the farro cooks, prepare the gremolata. Finely chop the washed carrot tops (discard tough stems) and parsley so you have about 1 1/4 cups combined herbs.

10. Combine the chopped carrot tops and parsley in a small bowl. Add the minced garlic, lemon zest, lemon juice, extra-virgin olive oil, red pepper flakes (if using), salt, and pepper. Stir to combine and let rest 5–10 minutes to meld flavors. Taste and adjust acid or salt as needed.

11. Once the farrotto is finished, remove from heat and stir in the optional extra butter or olive oil to enrich the texture. Let rest 1–2 minutes to thicken slightly.

12. Spoon the farrotto into shallow bowls or a serving dish. Sprinkle the grated Parmesan over the top, then spoon the carrot top gremolata over the farrotto or serve it on the side so diners can add to taste.

13. Garnish with additional lemon zest or extra black pepper if desired. Serve immediately while warm.