The Atlanta Journal-Constitution
Farmers Market Farro Risotto
Chef Woolery Back of Roswell’s Table & Main demonstrated this recipe at the Sweet Apple Farmers Market in Roswell.
1 cup farro
½ pound loose country sausage
1 cup diced butternut squash 1 tablespoon yellow curry powder
4 cups heated vegetable stock, divided (more if needed)
2 cups loosely packed chopped kale
1 cup diced green apple
½ cup chopped cilantro
2 tablespoons unsalted butter
1 minced shallot
Juice of half lemon
Salt and pepper
Goat cheese and microgreens, for garnish if desired In a small bowl, cover farro with water and soak 30 minutes. While farro is soaking, in a large skillet, brown sausage over medium heat. When sausage is just cooked through, remove from skillet and add butternut squash and curry powder.
Cook 2 minutes, then add 3 tablespoons vegetable stock and cover skillet. When squash is just tender, stir in kale, apple and cilantro. Cook, covered, until kale is tender, about 10 minutes. Return sausage to skillet and cover mixture to keep warm. When farro has finished soaking, drain and set aside. In a medium saucepan, melt butter over medium heat and add shallot. Saute until translucent, then add farro and cook, stirring constantly until farro is golden brown. Begin adding stock, ½ cup at a time. Add stock, stir frequently, and keep adding stock as liquid is absorbed. Keep adding stock until farro is tender, about 25 minutes.
When farro is tender, stir in butternut mixture and lemon juice. Season to taste. Garnish with crumbled goat cheese and microgreens, if desired. Serves: 6
Per serving: 450 calories (percent of calories from fat, 46), 14 grams protein, 48 grams carbohydrates, 6 grams fiber, 24 grams fat (9 grams saturated), 38 milligrams cholesterol, 1,357 milligrams sodium.