Farro Risotto with Roasted Vegetables

Farro Risotto with Roasted Vegetables

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 1 1/2 cups farro
  • 2 cups vegetable stock
  • 1/2 cup dry white wine
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarse pepper
  • 1  package (6 ounces) baby portobello mushrooms, quartered
  • 1 small yellow squash, cut in large dice
  • 1 small zucchini, cut in large dice
  • 1 small red pepper, cut in large dice
  • 1 cup shredded Parmesan cheese
  • 1 tablespoon chopped fresh basil

Directions

  1. In large skillet over medium-high, heat 1 tablespoon olive oil. Add the onion and garlic. Sauté until onion is translucent.
  2. Place farro in rice cooker pot. Add vegetable stock and wine. Stir in onion mixture, salt and pepper.
  3. Cook farro using WHOLE GRAIN setting on rice cooker.
  4. Meanwhile, heat oven to 450ºF. In a large bowl, mix remaining olive oil with mushrooms, yellow squash, zucchini and red pepper. Spread vegetables in shallow foil-lined baking pan. Roast 20 to 30 minutes or until vegetables are tender.
  5. When rice cooker cycle is complete, add roasted vegetables, Parmesan cheese and basil to cooked farro. Stir well and serve.

Serves: 6

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