Risotto made with whole grain farro, beets, and leeks.
Risotto is absolutely one of the most amazing comfort meals out there. I would not categorize this recipe as a quick weeknight meal, but the time and love that goes into making this risotto is well worth the results. Occasionally, between diapers and bottles, I have the time to roll up my sleeves and make something extra special for dinner. Husband, If you are listening…You are welcome!
What is Risotto?
Risotto is traditionally made with Arborio rice, but this recipe calls for Farro. Risotto refers to the actual cooking process and can actually be made with any type of grain. Farro has more nutrients and fiber, which is why it is my go-to grain these days. Its sturdy, and holds up really well during the cooking process as well.
To make risotto, you cook the grains by gradually adding broth until the grains are cooked and have a creamy texture. Usually towards the end, you can add all the flavors that make your risotto unique.
How to roast beets?
Beets are messy and unless you plan on ruining your shirt, listen to this recipe that is sure to save your clothes. Turn on oven to 375 degrees Fahrenheit. Scrub the beets with water really well to remove any dirt. Trim off the tops and bottoms of the beets. Drizzle with olive oil and wrap each beet in foil. Bake for 45-60 minutes until a fork can pierce through beet easily. The cooking time depends on the size of the beets. Smaller beets may take only 45 minutes and large beets can easily take 60 minutes or more. Remove the beets from the oven and let cool. Using the back of the spoon, peel the skin off the beet. They can store in your refrigerator for up to 5 days.
Beets are really easy to make, but I get it, we are all pinched for time. Almost every grocery store sells pre-cooked and pealed beets that work great in this recipe. This is a food blog, so I’m supposed to make it look like I make everything from scratch, right?
How to cut leeks?
Leeks are like the more sophisticated and elegant cousin to the plain old onion. The flavor is mild and has a beautiful light green color. Bonus….they don’t make you cry! Leeks are also really dirty, so it is important to clean carefully. Start by washing the leek by running water through the dark green leaves. Cut off the dark green portion of your leek. Then, using the knife, cut down the center of the white portion, keeping the bottom stem intact. Cut, half moon thin slices and discard the bottom stem.
How to make beet risotto?
In a large pot, saute the leeks for 4-5 minutes until tender. Add the garlic and saute for an additional minute. Add the dry farro and white wine and stir constantly until most of the liquid is absorbed. Add 2 cups of broth and half of the diced beets to the pot. Over medium heat, stir constantly until the grains have absorbed most of the liquid. Continue adding 1 cup of broth at a time, letting the grains absorb the liquid. This process takes about 45 minutes and uses about 8 cups of broth.
Before you add the 8th cup of liquid add the remaining beets. Adding half the beets at the end will give it a really bright red pop of color. Add the last cup of broth, stirring constantly over medium heat, until the grains absorb the liquid. Stir in the butter until melted. Add the partisan cheese and remove from the heat. Serve with extra Parmesan cheese!
Risotto made with whole grain farro, beets, and leeks.
Beet and Leek Farrotto
Ingredients
- 5 tbsp olive oil
- 1 leek, cut into half moon slices (approximatly 1 cup)
- 2 garlic clove, minced
- 2 cups dry farro
- 1 cup dry white wine
- 8 cups chicken or vegetable stock
- 2 cups cooked beets, minced into 1/8 inch cubes (2-4 whole beets)
- 1 cup parmesan cheese, freshly grated (plus more for garnish)
- 3 tbsp unsalted butter
- salt and pepper to taste
Instructions
- In a large pot, saute the sliced leeks for 4-5 minutes in the olive oil over medium heat. Add the minced garlic and continue to cook for an additional minute.
- Add the dry farro and white wine and stir constantly until the liquid is mostly absorbed.
- Add 2 cups of broth and half the diced beets to the pot. Stir constantly, until the liquid is absorbed.
- Keep adding the broth, 1 cup at a time, until the farro has absorbed all the broth (or tender, about 45 minutes). Before you add the last cup of broth, add the remaining beets. Add the last cup of liquid and let the grains absorb most of the liquid. Stir in the butter until melted. Stir in the parmesan cheese and remove from the heat.
- Serve with a garnish of parmesan cheese.
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