Name: Fall Farro Risotto
Prep time: 10 minutes
Cook time: 1 hour
Yield: 6 servings
Ingredients: 3 cups vegetable or chicken broth; 1 cup water; 1 1/2 cups farro, rinsed*; 2 Tbsp. olive oil; 1 large sweet onion, diced; 3 to 4 small parsnips, diced*; 2 to 3 medium carrots, diced; 2 cups sliced baby bella mushrooms (about 8 oz.); 3 cups fresh spinach leaves; 1/2 cup crumbled feta cheese (optional)

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Fall Farro Risotto

Recipe by Cindy Jones, Savory Spice—Raleigh, NC owner

Healthy Cooking

This is an easy, comforting weeknight meal that can be adapted for the season by swapping out some of the veggies.

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Serves 6 servings

Prep Time 10 minutes

Cooking Time 1 hour

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Ingredients

3 cups vegetable or chicken broth 1 cup water 3 tsp. Poultry Seasoning, divided 1 1/2 cups farro, rinsed* 2 Tbsp. olive oil 1 large sweet onion, diced 3 to 4 small parsnips, diced* 2 to 3 medium carrots, diced

2 Turkish Bay Leaves

2 cups sliced baby bella mushrooms (about 8 oz.)

1 1/2 tsp. Minced Garlic

1 tsp. Fine Pink Himalayan Sea Salt

3 cups fresh spinach leaves 1/2 cup crumbled feta cheese (optional)

Poultry Seasoning (Salt-Free)

Directions

Bring broth and water to a boil in a large saucepan. Stir in 1 tsp. of the Poultry Seasoning. Add farro and simmer, uncovered, until all of the liquid is gone, about 25 min. Farro should be tender but chewy. Let stand off heat, covered, until ready to stir into veggies. Meanwhile, in a Dutch oven or stockpot, heat oil over medium-low heat and add onion, parsnips, carrots, and Turkish Bay Leaves. Cook until softened, about 20 min. Add mushrooms, Minced Garlic, Fine Pink Himalayan Sea Salt, and remaining 2 tsp. Poultry Seasoning. Continue to cook for 15 min. Remove Turkish Bay Leaves and stir in cooked farro and additional Fine Pink Himalayan Sea Salt to taste. Let sit for about 15 min. Stir in spinach leaves and feta just before serving, or finish with feta crumbled on top.

Recipe Notes

*You can substitute farro with brown rice, wheat berries, or pearled barley. Follow cooking directions on package for those grains. Try other fall vegetables like acorn squash or pumpkin in place of parsnips.