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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.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
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 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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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.
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
tried-and-true
kitchen tools
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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