Farro & Sweet Potato Sage Risotto​⁠

Make this yummy meal now. Great to have during fall and winter.

Ingredients:⁠

  • 1 tablespoon lemon juice or apple cider vinegar⁠
  • 1 cup farro⁠
  • 2 cups sweet potatoes, peeled and diced into 1" cubes⁠
  • 3 tablespoons extra-virgin olive oil⁠
  • 32 ounces low-sodium chicken stock (recommend organic & free-range)⁠
  • 1 cup full fat coconut milk⁠
  • 3 cloves garlic, minced⁠
  • 1 shallot, minced⁠
  • 1 teaspoon sea salt⁠
  • 1/2 cup apple cider⁠
  • 1 tablespoon low-sodium Tamari (sub soy sauce)⁠
  • 1 tablespoon fresh sage, sliced into thin ribbons⁠
  • 1/2 cup roasted and salted pecans, roughly chopped⁠
  • freshly ground black pepper to taste⁠

Instructions:⁠

  1. Place farro in a bowl with 3 cups room temperature water and 1 tablespoon lemon juice or apple cider vinegar and soak overnight. Drain and rinse thoroughly.⁠
  2. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Add sweet potatoes and 1 tablespoon olive oil and toss to coat. Bake for 20 minutes or until fork-tender but not mushy. *I recommend setting a timer as you are multitasking!⁠
  3. While sweet potatoes are baking, combine chicken broth and coconut milk in a sauce pot and heat to a simmer. Leave as is—you want the liquid warm throughout with only gentle bubbling around the edges.⁠
  4. Next, heat a large sauté pan to medium with remaining 2 tablespoons olive oil. When oil is slightly shimmering, add garlic and shallots and sauté for 1 minute, until fragrant and softened. Add farro and sea salt, stirring frequently, and sauté another 3-4 minutes or until farro is a golden brown and smells nutty. Add apple cider and tamari, and cook until liquid has evaporated, approximately 2-3 minutes.⁠
  5. Now, begin adding broth mixture in 1/2 cup increments to the farro, stirring constantly. Only add more liquid when the first 1/2 cup has evaporated. Repeat this for all of the liquid until farro is creamy and tender (it will still have a bit of chew, due to the nature of the grain). Stir in sage, sweet potatoes and fresh black pepper. When serving, top with chopped pecans.