Move over quinoa! There’s a new grain in town. Farro takes the world by storm in this cheesy farro and cauliflower risotto that gives comfort food a whole grain makeover.
I will scream to the high heavens about the benefits of eating the rainbow, but put me in a corner with a bowl of this cauliflower farro risotto, which is fifty shades of sepia, and I will go.to.town.
You should probably avert your eyes.
It will not be pretty.
In my defense – all beige food is not created equal.
Farro is the new quinoa, cauliflower is the new kale. We’re basically eating a big bowl of nutritional gold.
Hipster nutritional gold, but nutritional gold nonetheless.
I’m so proud of our life choices.
Now join me in the corner because things are about to get crazytown.
I’m of the opinion that you can turn any grain into risotto if you set your mind to it, and this is definitely true for farro. I find it’s a little bit more forgiving than rice (and way more chewy-licious!), so feel free to stir at your leisure rather than everysecondorelse. Your biceps will thank me.
- 1 head of cauliflower, cut into florets
- cooking spray
- salt and black pepper, to taste
- 2 tbsp olive oil
- 1 shallot, diced
- 2 cups farro
- 6 cups vegetable broth, plus more if needed
- 8 oz fontina, grated
- Heat oven to 450F.
- Spread the cauliflower out in a single layer on a large parchment-lined baking sheet. Spray with cooking spray and sprinkle with salt and black pepper. Roast for 20-25 minutes or until browned and crispy, tossing once halfway through.
- Set aside.
- In a large pot, heat the olive oil over medium heat. Stir in the shallot and saute for 3-4 minutes, or until translucent, seasoning with a pinch of salt. Stir in the farro and cook for 1 minute, stirring constantly. Add 1-2 cups of broth to the pot, enough to just cover the farro. Lower the heat to medium-low. Cook, stirring frequently, until most of the water has evaporated. Add the remaining broth 1 cup at a time, only adding more when the previous batch has just evaporated, stirring frequently, until farro is tender. Stir in the cauliflower and cheese. Season to taste with salt and black pepper. Serve warm.
For more risotto inspiration, check out these:
From Around the Web:
Apple Kale Risotto with Parmesan Crisps from Lauren Kelly Nutrition
Barley Risotto with Mushrooms and Spinach from The Law Student’s Wife
Broccoli Cheddar Risotto from Prevention RD
Braised Kale with Black Quinoa and Risotto from Seven Spoons
Meyer Lemon Risotto from Simply Recipes