Farro Risotto with Carrots and Goat Cheese  yellow_icon  Green_icon

Serves 4 • Cooking Time 3 to 4 hours on Low or 2 to 3 hours on High • Slow Cooker Size 4 to 7 Quarts

Slug Icon WHY THIS RECIPE WORKS: Risotto usually demands a cook’s attention from start to finish, which is why this hands-off slow-cooker version is so appealing. Instead of traditional Arborio rice, we chose nutrient-rich farro and added healthy, colorful carrots. Finely grating the carrots allowed them to overcook slightly and “melt” into the farro to help create a creamy base. When the farro was tender, we stirred in handfuls of bright, fresh baby spinach. To keep the farro from becoming dry and sticky, we added an extra half-cup of boiling water to help wilt the spinach. A little bit of tangy goat cheese was the perfect finishing touch to give our risotto rich flavor and an ultracreamy texture. Do not substitute pearl, quick-cooking, or presteamed farro for the whole farro in this recipe; you may need to read the ingredient list on the package carefully to determine if the farro is presteamed. Use the small holes of a box grater to grate the carrots. For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount. See the sidebar that follows the recipe.

2

cups vegetable broth

1

cup whole farro

1

onion, chopped fine

1

tablespoon unsalted butter

2

garlic cloves, minced

¼

cup dry white wine

3

carrots, peeled and finely grated

Salt and pepper

4

ounces goat cheese, crumbled (1 cup)

¼–¾

cup boiling water, plus extra as needed

4

ounces (4 cups) baby spinach

1. Lightly spray inside of slow cooker with vegetable oil spray. Microwave broth in bowl until steaming, about 3 minutes. In separate bowl, microwave farro, onion, butter, and garlic, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in hot broth, wine, carrots, and ½ teaspoon salt. Cover and cook until farro is tender, 3 to 4 hours on low or 2 to 3 hours on high.

2. Stir goat cheese and ¼ cup boiling water into farro until mixture is creamy but still somewhat thin. If farro is stiff and thick, add remaining water as needed, ¼ cup at a time, until mixture is thinned. Stir in spinach, 1 handful at a time, until slightly wilted. Cover and cook on high until spinach is softened, about 15 minutes. (Adjust risotto consistency with extra boiling water as needed.) Season with salt and pepper to taste. Serve.

Per serving:
Cal 340
Fat 11g
Sat Fat 6g
Chol 20mg
Carb 50g
Protein 13g
Fiber 8g
Sodium 880mg
*To reduce sodium level to 570mg, use low-sodium broth.