Best 4 Baked Farro Risotto With Golden Vegetables And Goat Cheese Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Baked Farro Risotto with Golden Vegetables and Goat Cheese: A Culinary Symphony of Mediterranean Delights**

Indulge in a culinary journey to the heart of the Mediterranean with our delightful baked farro risotto. This vegetarian dish is a vibrant tapestry of flavors and textures, featuring a hearty blend of farro, roasted golden vegetables, and creamy goat cheese. The farro, an ancient grain known for its nutty flavor and chewy texture, provides a satisfying base for the risotto. Roasted golden vegetables, including carrots, parsnips, and bell peppers, add a burst of sweetness and color to the dish. Finally, the creamy goat cheese adds a tangy, luscious richness that ties all the elements together. This baked farro risotto is not only a feast for the senses but also a healthy and satisfying meal. Suitable for vegetarians and packed with wholesome ingredients, it's a perfect dish for lunch, dinner, or a special occasion. Our recipe guide provides detailed instructions and helpful tips to ensure your baked farro risotto turns out perfectly. So, prepare to embark on a culinary adventure and savor the Mediterranean flavors in every bite!

Let's cook with our recipes!

FARRO RISOTTO



Farro Risotto image

Provided by Giada De Laurentiis

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

1 cup farro
6 cups low-sodium chicken broth
3 tablespoons olive oil
2 tablespoons unsalted butter
1 large or 2 small shallots, chopped
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/3 cup white wine, such as Pinot Grigio
1/3 cup dried currants or raisins
1/4 cup pine nuts, toasted (see Cook's Note)
2/3 cup crumbled feta cheese
3 tablespoons chopped fresh flat-leaf parsley

Steps:

  • In a medium bowl, mix together the farro and 4 cups of water. Soak for 30 minutes and drain well.
  • Heat the broth in a small saucepan and keep warm over low heat.
  • In a large saucepan or Dutch oven, heat the oil and butter over medium heat. Add the shallots and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until softened, about 2 minutes. Add the drained farro and cook, stirring constantly until toasted, about 3 minutes. Add the wine and stir constantly until evaporated, about 2 minutes. Add 1/2 cup of the hot broth and stir constantly until completely absorbed. Continue adding the remaining broth, 1/2 cup at a time, until the farro is creamy and cooked through, about 30 minutes. Turn off the heat and stir in the currants, pine nuts, feta cheese, and the remaining salt and pepper. Transfer to a bowl and serve.
  • Cook's Note: To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.

BAKED FARRO RISOTTO WITH GOLDEN VEGETABLES AND GOAT CHEESE



Baked Farro Risotto with Golden Vegetables and Goat Cheese image

This vegetarian main is packed with nutty farro and the earthy sweetness of seasonal golden beets and butternut squash. Top it off with creamy goat cheese and crunchy pepitas for a punch of acidity and texture.

Provided by Greg Lofts

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Time 1h

Number Of Ingredients 10

5 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon minced garlic (from 2 to 3 cloves)
1 1/2 cups farro, rinsed and drained
1 cup grated butternut squash, plus 1 1/2 cups in a 1/2-inch dice
1 cup peeled, grated golden beet, plus 1 1/2 cups in a 1/2-inch dice
4 cups vegetable broth
Kosher salt and freshly ground pepper
1/4 cup fresh sage leaves
4 ounces fresh goat cheese, crumbled
Toasted pepitas, for serving (optional)

Steps:

  • Preheat oven to 375°F with racks in upper and lower thirds. Heat 2 tablespoons oil in a large ovenproof skillet over medium. Add garlic; cook until fragrant, about 30 seconds. Add farro, grated vegetables, and broth; season generously with salt and pepper. Bring to a boil, then cover and bake on lower rack 15 minutes.
  • On a rimmed baking sheet, toss diced vegetables with sage and remaining 3 tablespoons oil; season to taste. Roast in a single layer on upper rack, stirring them and risotto halfway through, until vegetables are golden brown in places and farro is tender, 30 to 40 minutes more.
  • Stir half of cheese into farro; add hot water as needed until creamy. Season to taste, and serve with vegetables, remaining cheese, pepitas, and a drizzle of oil.

CHEESY BAKED FARRO



Cheesy Baked Farro image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 14

Vegetable cooking spray
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
2 cups warm whole milk
Kosher salt and freshly ground black pepper
2 1/2 cups grated Parmesan
1 cup grated Gruyere
1/2 cup fontina cheese, grated
6 cups chicken broth
2 cups faro or barley, rinsed and drained
1 teaspoon chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
1/2 cup plain dried bread crumbs
Olive oil, for drizzling

Steps:

  • Preheat the oven to 400 degrees F. Spray a 13 by 9-inch baking dish with cooking spray.
  • For the sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually add the warm milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 8 minutes (do not allow the mixture to boil). Remove from the heat and season with salt and pepper, to taste.
  • For the farro: In a large bowl, add the cheeses and stir to combine. Remove 1/2 cup of the mixture and reserve. In a large stock pot, add the chicken broth and bring to a boil over medium-high heat. Add the farro, reduce heat and simmer, stirring occasionally, until the faro is tender, about 25 minutes. Drain, if necessary. Add the farro, thyme, and sauce to the bowl with the cheese. Stir until combined and season with salt and pepper, to taste. Pour the mixture into the prepared baking dish and top with the reserved 1/2 cup of cheese. Sprinkle the top with bread crumbs and drizzle with olive oil.
  • Bake until the top is golden brown and forms a crust, about 25 to 30 minutes. Remove from oven and let stand for 5 minutes before serving.

ROASTED VEGETABLES WITH GOAT CHEESE



Roasted Vegetables with Goat Cheese image

Earthy roasted vegetables, peppery arugula, and creamy goat cheese give this salad an irresistible contrast of tastes and textures.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h15m

Number Of Ingredients 9

1 eggplant (1 pound), peeled and cut into 1-inch pieces
2 red or yellow bell peppers, cut into 1-inch pieces
1 red onion, halved and cut into 1-inch pieces
1 to 2 zucchini (12 ounces), halved lengthwise and cut into 1-inch pieces
4 tablespoons olive oil
Coarse salt and ground pepper
2 tablespoons freshly squeezed lemon juice
1 to 2 bunches arugula (8 ounces), stems trimmed
1 cup crumbled goat cheese (4 ounces)

Steps:

  • Preheat oven to 425 degrees. In a large bowl, toss vegetables with 3 tablespoons olive oil; season generously with salt and pepper. Transfer to a rimmed baking sheet; roast, turning vegetables halfway through, until tender and browned, about 40 minutes. Let cool to room temperature, about 15 minutes.
  • In a large bowl, whisk together remaining tablespoon olive oil and lemon juice; season with salt and pepper. Add roasted vegetables and arugula; toss well. Serve sprinkled with goat cheese.

Nutrition Facts : Calories 285 g, Fat 20 g, Fiber 6 g, Protein 10 g

Tips:

  • Mise en place: Before you start cooking, make sure you have all your ingredients prepped and measured out. This will help you stay organized and prevent any scrambling during the cooking process.
  • Use high-quality ingredients: The better the ingredients, the better the risotto will be. Look for fresh, seasonal vegetables and a good quality broth.
  • Toast the farro: Toasting the farro before cooking it will help to bring out its nutty flavor and give the risotto a more complex texture.
  • Cook the farro in stages: Add the farro to the pot a little at a time, stirring constantly. This will help to prevent the farro from clumping together and ensure that it cooks evenly.
  • Use a good quality broth: The broth is the backbone of the risotto, so it's important to use a good quality one. If you don't have any homemade broth on hand, look for a low-sodium store-bought broth.
  • Stir constantly: Risotto requires constant stirring. This helps to prevent the farro from sticking to the pot and ensures that the risotto cooks evenly.
  • Add the vegetables towards the end of cooking: This will help to keep the vegetables crisp and prevent them from overcooking.
  • Finish the risotto with cheese and herbs: Once the risotto is cooked, stir in some grated cheese and chopped herbs. This will add a delicious richness and flavor to the dish.

Conclusion:

Baked farro risotto with golden vegetables and goat cheese is a delicious and satisfying meal that is perfect for a special occasion or a weeknight dinner. The farro gives the risotto a hearty and nutty flavor, while the vegetables add color and sweetness. The goat cheese adds a creamy richness that takes the dish to the next level. With a little planning and effort, you can easily make this restaurant-quality dish at home.

Related Topics