Farro Risotto with Roasted Vegetables
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
- In large skillet over medium-high, heat 1 tablespoon olive oil. Add the onion and garlic. Sauté until onion is translucent.
- Place farro in rice cooker pot. Add vegetable stock and wine. Stir in onion mixture, salt and pepper.
- Cook farro using WHOLE GRAIN setting on rice cooker.
- 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.
- When rice cooker cycle is complete, add roasted vegetables, Parmesan cheese and basil to cooked farro. Stir well and serve.
Serves: 6
Canada 
