Risotto is not difficult to make. I repeat do not be afraid to make risotto. It is a delectable and addictive meal that you will want to whip up again and again. Typically risotto is made with arborio rice, but this recipe uses farro in place of that. Farro is a wonderfully hearty and healthy grain that works especially well in this dish. Risotto is a time consuming dish that requires a significant amount of time stirring over the stove. But trust me, it is a labor of love that is well worth the time making.
Ingredients:
- 10 ounces baby spinach
- 2 cloves garlic
- 1 bunch basil
- 1 onion
- 1 large sweet potato or 2 medium sweet potatoes
- 1 cup farro
- 1 cup vegetable broth (can use more if wanted)
- ¼ cup grated parmesan cheese
- 1 tablespoon butter
- ½ cup dry white wine
This is another Blue Apron recipe that can be found here with all the steps and instructions: https://www.blueapron.com/recipes/farro-risotto-with-spinach-and-basil-pesto-and-sweet-potato
I recommend using a cast iron pot or a pot with a heavy bottom. This will ensure that the risotto cooks evenly. Also, make sure that your liquids (broth, water, and wine) are either heated or at room temperature. You want to make sure that the risotto stays heated while you cook and putting in cold liquids will make that difficult.
I decided not to peel my sweet potatoes, as I like the texture of the skin in my risotto.
The original recipe does not call for white wine, but it is traditionally used in risotto. I add just a ½ cup of good white wine and it brings this dish to the next level. I have also made this without the wine and it is still delicious.
We have an herb garden at my house which makes using fresh herbs that much easier. I blanched fresh basil from our garden with the spinach and squeezed it to release all the water.
Once the moisture has been taken out and the spinach and basil are finely chopped, I recommend adding the olive oil slowly as you stir to help it get well incorporated.
As I said earlier, risotto is a labor of love. I add one cup of vegetable broth along with a ½ cup of white wine initially with the farro, sweet potatoes, onion, and garlic. I stir the risotto frequently, but not constantly. If you stir the risotto too much it will become mushy and if you don’t stir it enough it will stick to the bottom and burn. Monitor your heat to keep it simmering and once the liquid has been absorbed you can add another cup of broth or water. I prefer to add 2 cups of broth and 1-2 cups of water, but it is up to you. For 1 cup of farro it will take about 3-4 cups of liquid. This will keep the grains al dente and also cook the sweet potatoes through. Taste as you go. This will let you know if the risotto is seasoned enough and the texture of both the farro and sweet potato.
I love bread and I decided last minute that I would make garlic herb butter toast. I took a few tablespoons of softened butter and added finely chopped fresh parsley, basil, and oregano (this is completely up to you, but I enjoy this combination of herbs). I also added some garlic powder and salt to the butter and spread the mixture onto some sourdough bread. Place the pieces of bread with herb butter in the oven set to 400 degrees F and let them toast for a few minutes. Simple and tasty!