I got the idea for this recipe when I saw one for a beet risotto. I figured using the borscht would be easier and have the same effect and it exceeded my expectations. Something about this dish was just perfect, we literally could not get enough. You can make this with Arborio rice if desired, but I like the healthfulness and flavor of the farro. It makes enough for 2 main courses or 4 to 6 as a side dish.
Beet Farro Risotto
Servings
2 Servings
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped fine
- 1 cup farro
- 1/2 cup dry white wine
- 1 cup water
- 3 cups Gold’s Borscht 1 jar
- 2 oz. goat cheese crumbled (or more to taste)
Instructions
- Heat oil in a 4 to 6 quart heavy pot over moderate heat. Add chopped onion and cook stirring occasionally until softened, about 3 minutes. Add farro and stir until coated, about 1 minute. Add wine and simmer briskly, stirring constantly, until absorbed, about 1 minute. Stir in 1 cup water continue simmering and stirring until liquid is absorbed. Continue simmering and start adding in borscht 1/2 cup at a time, letting each addition be absorbed before adding the next. Continue adding until farro is cooked and creamy, about 40 minutes.
- Serve with crumbled goat cheese.
Don’t apologize. Farro is an ancient wheat grain a type of wheat berry. I love it in many ways, but I am addicted to using it for risotto.
sorry, but what is farro?
Thought I commented on this: love beets, love farro, love risotto, so this is perfect.
The borscht makes it so easy, but if you want to use fresh beets, I would start by roasting them in the oven until tender. Peel them and chop up finely and add them during the final stages of cooking. In place of the liquid you can use vegetable broth and you may need some vinegar, but I would suggest adding it to taste if desired.
And if we can’t get a hold of jarred borscht, what is a good way to prepare the beets so we can still make this recipe?