Beetroot Farro Risotto

1 Hour +

〰️

1 Hour + 〰️

Serves 2 main/ 4 as a side

Ingredients

• 2 cups of farro

• 1 liter of vegetable stock

• 1 onion, diced

• 3 cloves of garlic, minced

• 1 large beetroot

• 4 tablespoons of olive oil

• Juice and zest of one small lemon

• 4 sprigs of fresh thyme, divided

• 1/3 cup fresh ricotta

• 1 tablespoon of cold butter

• Salt, to taste

• Freshly ground black pepper, to taste

Method

Preheat the Oven: Begin by preheating your oven to 200°C (392°F).

Prepare the Beetroot: Using a knife, prick the skin of the beetroot a few times. Then drizzle some olive oil over the skin, making sure it's fully covered. Wrap the beetroot in tin foil and bake in the preheated oven for 1 hour, or until soft throughout. Test its doneness by poking it with a knife.

Cook the Onions: While the beetroot is roasting, add 2 tablespoons of olive oil to a large pan over medium heat. Add the diced onions and cook until translucent and soft. Then add the minced garlic and continue to cook for another minute or so.

Toast the Farro: Add the farro to the pan, stirring to coat it in the onion and garlic mixture. Cook until the farro begins to brown and toast slightly.

Simmer the Stock: In a small saucepan, keep the vegetable stock simmering with 2 sprigs of thyme next to your risotto pan.

Cook the Risotto: Add two ladles of warm stock to the farro mixture. Stir and allow the farro to absorb the stock before adding more. Continue this process, adding more stock every 6 minutes or so. This process should take about 50 minutes. If you run out of stock, you can warm up some water and continue with that.

Prepare the Beetroot Puree: Once the beetroot is cooked and slightly cooled, peel off the skin and chop off the rough top. Place the beetroot in a blender with the lemon juice, zest, 2 tablespoons of olive oil, and a pinch of salt. Blend until smooth.

Combine Beetroot and Farro: Add the pureed beetroot to the farro once it's fully cooked and creamy. Stir to combine thoroughly. Taste for seasoning and adjust with salt and pepper if needed.

Finish the Risotto: Take the risotto off the heat and stir in 1 tablespoon of cold butter. This will give the risotto a glossy finish and rich flavour.

Serve: Pour the risotto onto a serving plate. Top with dollops of fresh ricotta, some fresh thyme leaves from the remaining 2 sprigs, a drizzle of olive oil and a crack of black pepper.

Notes

If you’re shorter on time or want a speedy short cut, buy the pre cooked beetroots in a packet at the grocery store.