Can we talk about how excited I am for this recipe? Ask me any day what my all time favorite food is and I’ll tell you it’s a bowl of well made risotto. Move over pasta, risotto is so where it’s at… creamy, usually salty with just enough bite it’s the dish I make when my husband and I are celebrating an anniversary or birthday and I feel like treating myself.
But keeping it real, eating a bowl of refined white arborio rice is probably not something I’d allow myself to have on the regular for dinner. So here is another option, that while still containing a bit of cheese also packs a ton of veggies and fiber so you can feel good about the fat in this dish and even work it into your weekday rotation.
I used broccoli rabe or rapini as it is sometimes known in this dish which is one of my all time favorite green veggies to put in bowls, saute with olive oil and garlic or roast with yummy seasonings. It isn’t actually broccoli at all but a member of the turnip family and has a slightly bitter taste to it that is somewhat earthy and reminds me of more of a mustard green. Using farro in place of the rice in this recipe adds a boatload of extra fiber, tons of minerals like iron, magnesium and zinc and being a heart healthy whole grain it will fill you up and feed your gut at the same time.
“Farrotto” doesn’t come together exactly like risotto does so if you make this recipe don’t expect it to thicken in the same way. It will thicken to an extent and the slow cooking and stirring cooks the farro with that bite you want and expect from risotto. The addition of cheese at the end gives it that creamy texture a typical risotto is known for and the addition of the purred broccoli rabe helps to bulk up this dish and make it a complete meal.
I prefer whole farro in this recipe but pearled should also work though you may need to adjust the cooking time and/or liquid as you stir, just be sure to watch for doneness by tasting the farro as you add in your broth. This dish is excellent with a crisp glass of white wine like a sauvignon blanc served as a main course or as a side dish to fish or other veggies.
Broccoli Rabe Farrotto
Equipment
- Large Dutch Oven
- 2 Medium Saucepans
- Food Processor
Materials
- 1 & 1/2 cups farro whole if possible, if not pearled works
- 1/2 lb broccoli rabe
- 1 tbsp olive oil extra virgin
- 1 shallot minced
- 1 lemon juice and zest
- 1/4 cup white wine
- 4 cups vegetable stock
- 3 tbsp mascarpone cheese
- 1/4 cup parmesan cheese can add more to taste
- 2 tsp salt you may need more or less depending on how salty your stock is
- 1/2 tsp black pepper
Instructions
- Pulse your farro in the bowl of food processor just a quick few pulses to break down about half the grains. 3-6 pulses, remove the farro from the processor to another dish and give the bowl of the processor a quick wipe.
- Bring a pot of salted water to a rolling boil and add in your broccoli rabe, cook for approx 3 mins and remove and plunge into a bowl of cold ice water to stop the cooking process.
- Add the rapini to the bowl of the food processor and process on low for a few seconds, then add in 2 tablespoons of the mascarpone cheese and process until smooth. Set this mixture aside.
- Add your veggie stock to a medium saucepan and bring to a gentle simmer.
- Add the olive oil and minced shallot to your large dutch oven (a large sauce pan also works) and cook over medium heat until soft, about 2-3 mins, then add in your farro and coat and "toast" the farro grains for 1-2 mins.
- Next add in your wine wine and stir the farro until the wine is 90 percent absorbed, then begin ladling in your warm stock one at a time and stirring until each addition is incorporated. note* at this time the farro will only thicken slightly but will begin to get softer and mildly more creamy, don't worry if it doesn't look like arborio rice would – its not suppose to at this stage.
- When the last ladle of broth is combined add in your lemon juice, zest, pureed rapini mixture, remaining mascarpone cheese, parmesan cheese and salt and pepper. The "farrotto" should now be nice and creamy and bright green.
- Serve immediately, topped with extra parmesan and red chili flakes if desired.
