Recipe: Farro "Risotto"

We've been excited and intrigued by the arrival of a new pastured beef stand at the Wednesday Market - Stony Mountain Ranch! Stony Mountain is a small ranch raising Piedmontese beef in Schuylkill County, PA. A heritage breed cow that comes from Northern Italy, Piedmontese beef is marked by being extremely lean and having a unique iron-y flavor, surprisingly bright and almost citrusy. Sounds great to us! We decided cook some up for Silka’s doctor-prescribed weekly steak (pretty great prescription, right?!) but weren't in the mood for our standard side of boiled potatoes.

Taking our cues from the beef, we decided to make a hearty Italian-style dish. So, as is so often the case, we walked over to Cayuga Pure Organics for some help. We quickly grabbed a bag of farro and set our hearts on a simple "risotto". After picking up some gorgeous carrots from from Windfall we headed home to experiment. The result was rich, warming and nutty! We're so glad to have added it to our repertoire!

Winter Farro “Risotto”

+ 1 cup farro
+ 1 lb carrots and parsnips, cut in to rounds
+ 4 cloves of garlic, sliced thinly
+ 6 cups of water (or stock)
+ 3 tbsp olive oil
+ 1 tbsp fresh oregano
+ ½ cup Parmesan, grated (plus more for serving)

1. Soak farro in water for one hour. Bring water (or stock) to a boil then add the soaked farro, turn to heat to low and cover. Cook for 45 minutes.
2. While farro is cooking, heat up olive oil in a medium sized pan, on medium-high heat. Throw in garlic. When garlic starts to brown, add in carrots and parsnips. Saute until the carrots start to get golden and soft.
3. Add cooked farro into the pan with carrots and add oregano and cheese. Cook, stirring constantly, for a few more minutes, until all the cheese has melted. Serve.

Serves 4

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