Agretti and Farro Risotto

With spring comes agretti and I just so happen to get a bunch in my vegetable box. Gotta love the variety of eating in the season. I may have had some agretti last year but am not sure what I did with it and was really not sure what to do with it today.

I just read that farro is not gluten free (bummer) so for a gluten free replacement, I recommend using brown rice.

Agretti and Farro Risotto

1/2 cup uncooked farro
1/2 cup carrots (1 inch pieces)
1 1/4 cup cauliflower (florets)
3 cloves garlic (crushed and minced)
1/2 to 1 tablespoon grape seed oil
1/2 red onion (finely diced)
1 1/2 cup agretti (rough chop)
1 cup broth
1 tbs nutritional yeast*

Cook farro in rice cooker with 1 1/2 cup water. This will take about 30-40 minutes.

Steam carrots for 5 minutes then add your cauliflower and steam until they are both tender (about 10 more minutes).

Puree carrots and cauliflower in a blender or food processor adding 2-3 tbs of water to help blend to a smooth puree. Set aside.

Once your farro is cooked, turn off and allow to steam in the rice cooker.

Heat a large skillet on medium high heat and saute the onion and garlic with the oil. Once they begin to brown (about 5-7 minutes), add the agretti and toss in for about 2-3 minutes. Add the farro, puree, and broth and allow to simmer for 5 minutes.

Add the nutritional yeast and salt to taste.

Nutritional yeast is used for a cheesy taste. You can add vegan parmesan or mozzarella cheese instead.
I did not have any on hand but margarine would have given the risotto a nice buttery flavor.

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