Beet Farro Risotto
  • 3 large beets, peeled and cut into 1 inch chunks
  • 1 teaspoon salt
  • 6 cups low-sodium vegetable broth
  • 3 tablespoons extra virgin olive oil, divided
  • ¼ cup minced shallots
  • 1½ cup farro
  • ½ cup dry white wine
  • salt and pepper to taste
  • ¾ cup crumbled goat cheese
  • ½ cup chopped pistachios
  1. Preheat oven to 400. Toss beets with 1 tablespoon olive oil and salt. Wrap in foil packets (I divided my beets between 2 packets) and place in oven. Roast for 1 hour until soft. Let cool slightly. Unwrap and transfer beets to food processor. Blend until smooth. Set aside.
  2. Heat vegetable broth over low heat. Heat remaining 2 tablespoons of oil in a large non-stick skillet over medium heat. Add shallots and cook until softened, about 4 minutes. Add farro and stir to coat. Cook about 2 minutes until farro starts to shine. Add wine and cook until most evaporates, about five minutes. Using a soup ladle, add broth to farro about ½ cup at a time. Stirring frequently, you want the liquid to mostly evaporate before adding another ½ cup. Continue doing this for about a half hour until most of broth is gone and farro soft. Add ½ cup of pureed beet mixture and season to taste with salt and pepper. Add crumbled goat cheese and pistachios on top and serve.
You will have some beet puree leftover which can be frozen and used for the next time you make this dish.
Recipe by Vegging on the Mountain at