Farro Risotto with Spinach-Basil Pesto & Sweet Potato

Farro Risotto

with Spinach-Basil Pesto & Sweet Potato

2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

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.

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  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
fresh
ingredients
Farro Risotto with Spinach-Basil Pesto & Sweet Potato
Title
  • 3 oz Baby Spinach
  • 2 cloves Garlic
  • 1 bunch Basil
  • 1 Onion
  • 1 Sweet Potato
  • 1 cup Farro
  • 1 cup Vegetable Broth
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Butter
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
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.
Blanch the basil & spinach:
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.
Start the risotto:
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.
Add the liquids:
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.
Make the pesto:
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.)
Finish the risotto & plate your dish:
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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Farro Risotto

Prepare the ingredients:
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.
Blanch the basil & spinach:
Start the risotto:
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.
Add the liquids:
Make the pesto:
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!
Finish the risotto & plate your dish:
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