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Farro Risotto
with Spinach-Basil Pesto & Sweet Potato
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
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All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
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Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
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2 Servings
- Est. 600 Cals/serving
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Farro, or emmer, is one of the oldest grains on earth and was a staple food item in the Roman Empire. It was originally cultivated in the Middle East, but it is now commonly grown in the mountainous regions of Ethiopia and Italy. High in protein, fiber, and iron, the grain’s nutty flavor is complemented by a mildly sweet spinach-basil pesto and sharp Parmesan cheese.
Get Cooking
fresh
ingredients
Title
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3 oz Baby Spinach
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2 cloves Garlic
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1 bunch Basil
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1 Onion
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1 Sweet Potato
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1 cup Farro
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1 cup Vegetable Broth
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¼ cup Grated Parmesan Cheese
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1 Tbsp Butter
step-by-step
instructions
1
Prepare the ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and mince the garlic. Pick the basil leaves off the stems. Peel and small dice the onion and sweet potato.
2
Blanch the basil & spinach:
Once the pot of water is boiling, add the basil and spinach. Cook only for a few seconds, then drain and rinse under cold water to stop the cooking process. Squeeze out as much water as possible from of the leaves with your hands.
3
Start the risotto:
In a medium pot, heat a layer of olive oil on medium until hot. Add the onion and garlic; cook 4 to 5 minutes, or until the onion starts to soften. Add the farro, sweet potato, and a little more olive oil and cook 1 to 2 minutes longer to toast the farro, stirring occasionally.
4
Add the liquids:
Add the vegetable broth and 1 cup of water; season with salt and pepper. Cook 12 to 14 minutes, or until most of the liquid is absorbed, stirring frequently. Then add and additional 1 cup of water and season with salt and pepper. Cook for 12 to 14 minutes longer, or until the liquid is absorbed. Add 1 more cup of water and cook 5 to 8 minutes longer, or until the farro is tender and chewy, stirring.
5
Make the pesto:
While the risotto cooks, make the spinach-basil pesto. Very finely chop the blanched basil and spinach together and transfer to a small bowl. Stir in half the Parmesan cheese and 1 to 2 tablespoons of olive oil to create a smooth consistency; season with salt and pepper to taste. (If you have a blender or food processor, combine the ingredients and blend.)
6
Finish the risotto & plate your dish:
Once all the liquid is absorbed and the farro in the risotto is tender and chewy, remove it from the heat. Stir in the spinach-basil pesto and the butter until combined. Divide the risotto between 2 bowls or plates. Garnish with the remaining Parmesan cheese. Enjoy!
1
Prepare the ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and mince the garlic. Pick the basil leaves off the stems. Peel and small dice the onion and sweet potato.
2
Blanch the basil & spinach:
Once the pot of water is boiling, add the basil and spinach. Cook only for a few seconds, then drain and rinse under cold water to stop the cooking process. Squeeze out as much water as possible from of the leaves with your hands.
3
Start the risotto:
In a medium pot, heat a layer of olive oil on medium until hot. Add the onion and garlic; cook 4 to 5 minutes, or until the onion starts to soften. Add the farro, sweet potato, and a little more olive oil and cook 1 to 2 minutes longer to toast the farro, stirring occasionally.
4
Add the liquids:
Add the vegetable broth and 1 cup of water; season with salt and pepper. Cook 12 to 14 minutes, or until most of the liquid is absorbed, stirring frequently. Then add and additional 1 cup of water and season with salt and pepper. Cook for 12 to 14 minutes longer, or until the liquid is absorbed. Add 1 more cup of water and cook 5 to 8 minutes longer, or until the farro is tender and chewy, stirring.
5
Make the pesto:
While the risotto cooks, make the spinach-basil pesto. Very finely chop the blanched basil and spinach together and transfer to a small bowl. Stir in half the Parmesan cheese and 1 to 2 tablespoons of olive oil to create a smooth consistency; season with salt and pepper to taste. (If you have a blender or food processor, combine the ingredients and blend.)
6
Finish the risotto & plate your dish:
Once all the liquid is absorbed and the farro in the risotto is tender and chewy, remove it from the heat. Stir in the spinach-basil pesto and the butter until combined. Divide the risotto between 2 bowls or plates. Garnish with the remaining Parmesan cheese. Enjoy!
Tips from Home Chefs
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