Farro Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, bring the vegetable broth to a simmer and keep it warm over low heat.

2. 2

   Sauté Aromatics

   In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional minute.

3. 3

   Toast the Farro

   Add the farro to the skillet and toast for about 2-3 minutes, stirring frequently until the grains are lightly golden.

4. 4

   Add Broth Gradually

   Start adding the warm vegetable broth one ladle at a time, stirring frequently. Allow the farro to absorb most of the liquid before adding the next ladle. Continue this process for about 30-35 minutes until the farro is tender but still has a slight bite.

5. 5

   Incorporate Vegetables and Nuts

   Stir in the grilled summer squash, pine nuts, and Oak Cliff honey. Season with salt and black pepper to taste. Cook for another 5 minutes until heated through.

6. 6

   Finish with Cheese and Herbs

   Remove the skillet from heat and stir in the goat’s cheese and fresh basil. Mix until the cheese is melted and everything is well combined.

7. 7

   Serve

   Serve the farro risotto warm, garnished with additional goat’s cheese and pine nuts if desired.