Magic 10-Minute Farrotto With Roasted Veggies

Farrotto is a risotto-style dish made with farro instead of the usual Arborio rice used in traditional risotto.

I love farro. It’s a whole grain, it’s nutty and delicious. Don’t get me wrong, I love risotto, too, but cooking a risotto from whole (brown) rice is a challenge, and as you’ll see, the technique below allows you to shorten the cooking time to just 10 minutes. Farro made this way is also very forgiving: It retains its texture and chew across a wide range of cooking times, yet is also soft enough for a pleasant mouth-feel. 

Dr. Ayala’s Magic Spice replaces broth, and adds delicious flavor and a whole host of nutritional value on top.

To make this dish vegan: replace Parmesan cheese with some vegan butter or vegan Parmesan, or omit altogether. The farro itself is creamy already once it absorbs the liquids.

Ingredients:

• 1 cup farro, soaked in water for an hour or more
• 2 tablespoons olive oil
• 1 large onion, finely diced
• ¼ cup apple cider vinegar
• 2 tablespoons Dr. Ayala’s Magic Spice mixed with 2 cups water (amount of broth is not exact ­– you may need more or less)
• Salt to taste (start with ¼ teaspoon)
• Grated Parmesan to taste (start with ½ cup)

• roasted mushrooms, roasted butternut squash or any other vegetable you fancy
• Fresh herbs and parmesan to garnish (optional)

Preparation:

1. In a medium-large heavy pot sauté onions in olive oil until golden. Add apple cider vinegar and continue to sauté until the fluid evaporates.
2. Add drained farro to the pot, let it toast with the onion for a minute or two.
3. Add the magic spice broth gradually, ½ a cup at a time, add some salt, simmer while mixing every once in a while, and once all the liquid is absorbed add some more. You’ll need to taste the farro every once in a while to check if done.
4. Once the farro is soft and tasty add Parmesan, and if needed more salt.
5. Add to this roasted mushrooms, roasted butternut squash or any other vegetable you fancy.
6. Garnish and serve.

Enjoy, 

Dr. Ayala