Cheesy Farro and Cauliflower Risotto
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.
Yield: 6 servings
  • 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
  1. Heat oven to 450F.
  2. 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.
  3. Set aside.
  4. 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.
An Eats Well With Others Original
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at