Autumn Vegetable Farrotto Recipes

MUSHROOM AND PEA FARROTTO

Steps:

• Heat a 3 1/2-quart pan over medium-high heat. Add 2 tablespoons of the oil and heat for 30 seconds. Add the mushrooms to the pan and cook, stirring often, until golden brown and all of the water cooks out, 8 to 10 minutes. Remove the mushrooms to a plate with a slotted spoon. Add the remaining 2 tablespoons oil and the leeks. Reduce the heat to medium and cook the leeks, stirring often, until soft and fragrant, about 3 minutes. Add the garlic and salt and cook 1 more minute. Add the farro to the pan and stir to coat the grains in the oil and toast slightly, 2 to 3 minutes. Deglaze with the wine and stir. Cook the farro, stirring occasionally, until the wine evaporates almost completely, about 8 minutes. Add the broth in 1-cup increments, cooking until the liquid almost completely evaporates before adding the next increment; this will take about 45 minutes to complete. Remember to stir often to create a creamy texture.
• When the farro is tender and absorbs almost all of the liquid, stir in the mushrooms, Parmigiano-Reggiano, Pecorino Romano and butter. Continue to stir until the butter is melted in and the mixture is creamy. Stir in the peas at the last minute and serve.

AUTUMN VEGETABLE "FARROTTO"

Steps:

• Pre-heat the oven to 450 degrees Fahrenheit.
• Pour 1 tablespoon of the olive oil into a medium sauce pan and place over medium heat. Add the shallot, and cook slowly, stirring, until translucent. Add the farro, bay leaf, salt, and water.
• Cook at a gentle simmer, stirring occasionally, until the farro is tender, about 45 minutes. If the farro starts to dry out before it is done, stir in an additional 1/2 cup of water at a time, and continue simmering until the farro is tender.
• While the farro is simmering, heat 2 tablespoons of the olive oil in a small sauté pan. Add the onions, season with salt and pepper, and cook over a medium-high flame, stirring frequently. After 3-4 minutes, the onions will begin to caramelize and soften.
• Remove the pan from the flame, add the balsamic vinegar, and return the pan to the heat. Continue cooking the mixture until the vinegar is reduced and the onions are glazed, but not completely dry. Turn off the heat and set the onions aside.
• Place the butternut squash and celery root in an ovenproof nonstick sauté pan, and toss the vegetables in the remaining tablespoon of olive oil. Season with the salt and pepper, and bake in the oven for 5 minutes.
• Stir the vegetables, and bake for an additional 5 minutes, at which point they should be tender and browning around the edges.
• Toss in the chopped herbs with the vegetables, and bake for a final 5 minutes, resulting in a total of 15 minutes. Remove from the oven and set aside to cool.
• To complete the dish, heat the butternut squash and celery root over medium-high heat until sizzling. Add the farro and the chicken broth to the pan. Continue cooking until the farro is hot and moist like a risotto, but not overly brothy.
• Check for seasoning, and add the butter, cheeses and balsamic-glazed onions. Stir until the butter is melted, and serve in warmed pasta bowls or a warmed platter.

SWEET ROASTED AUTUMN ROOT VEGETABLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
• Whisk butter, maple syrup, salt, and black pepper together in a large bowl. Add squash, turnips, parsnips, sweet potato, rutabaga, and carrots to butter mixture; toss to evenly coat. Pour coated vegetables into the prepared roasting pan.
• Bake in the preheated oven until vegetables are tender, about 30 minutes.

HEIRLOOM SQUASH FARROTTO

Steps:

• Toast cumin seeds in small skillet over medium heat until fragrant and beginning to smoke, 4 to 5 minutes. Cool; grind in spice grinder. Transfer 1 1/2 teaspoons cumin to small bowl. Mix in yogurt, 1 tablespoon lemon juice, and minced garlic. Season with salt and pepper. Cover and chill.
• Preheat oven to 400°F. Coat large rimmed baking sheet with nonstick spray. Place squash in large bowl. Add 2 tablespoons oil; toss to coat. Spread squash out on sheet. Sprinkle with salt and pepper. Roast until tender, about 25 minutes.
• Meanwhile, cook farro in large pot of boiling salted water until tender, 18 to 20 minutes. Drain farro and cool.
• Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add sliced garlic and 1 tablespoon chile; sauté 1 minute. Add onion cubes and garbanzo beans; sauté 1 minute. Add roasted squash and cooked farro and toss to blend. Sprinkle with 1 1/2 teaspoons ground cumin and 1 1/2 tablespoons lemon juice; toss to blend. Season to taste with salt, pepper, and more lemon juice, if desired.
• Mound farro mixture on 4 plates. Spoon yogurt mixture over. Sprinkle with cilantro, sliced onion, and remaining chile. Drizzle with extra-virgin olive oil and serve.