Cheesy Farro and Cauliflower Risotto

Cheesy Farro and Cauliflower Risotto

Move over quinoa! There’s a new grain in the area. Farro takes the world by storm in this cheesy farro and cauliflower risotto that gives comfort food an entire grain transformation.

Active ingredients: 1 head of cauliflower, cut into florets,2 cups farro,8 oz fontina, grated,2 tbsp olive oil, salt and black pepper, to taste,1 shallot, diced,6 cups vegetable broth, plus more if required

Guidelines: Heat oven to 450 F., Spread the cauliflower out in a single layer on a large parchment-lined baking sheet. Spray with cooking spray and sprinkle with salt and black pepper. Roast for 20-25 minutes or till browned and crispy, tossing once halfway through., Set aside., In a large pot, heat the olive oil over medium heat. Stir in the shallot and saute for 3-4 minutes, or up until translucent, seasoning with a pinch of salt. Stir in the farro and cook for 1 minute, stirring continuously. Include 1-2 cups of broth to the pot, enough to just cover the farro. Lower the heat to medium-low. Cook, stirring often, up until most of the water has actually vaporized. Add the staying broth 1 cup at a time, just adding more when the previous batch has just vaporized, stirring often, until farro hurts. Stir in the cauliflower and cheese. Season to taste with salt and black pepper. Serve warm.

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