A couple of weeks ago, I was invited on a Chevy Farm-to-Table Road Trip, which was SO much fun! Chauffeured in snazzy Chevrolets, the group first went to Terrain in Glen Mills for lunch at their cafe and then went wine tasting down the road at Chaddsford Winery. (To read more about Terrain and Chaddsford Winery, visit my guest post over on Drive the District.)
All of the food was fantastic at Terrain, but I cannot stop thinking about their fabulous Farro and Arborio Risotto with sweet potato puree and autumn vegetables. So, naturally, I decided to try to make my own version! This recipe is pretty involved but it sure is worth it!
This recipe can be easily made vegan (noted below) and is vegetarian if vegetable stock is used instead of chicken stock. This recipe, however, is not gluten free because farro does contain some gluten.
Ingredients:
Veggies:
- 2 cups peeled and cubed butternut squash
- 1 cup halved Brussels sprouts
- 3 Sweet potatoes, divided
- 2 Shallots, halved
- 2 tablespoons olive oil
- 1/2 tsp fresh thyme leaves
- 1/4 teaspoon fresh chopped rosemary
- Salt and pepper, to taste
- 2 tablespoons unsalted butter (or margarine to make vegan)
Risotto
- 3 cups water
- 1 cup uncooked farro
- 6 cups chicken stock (or vegetable stock to keep vegetarian)
- 2 tablespoons olive oil
- 1 large shallot, minced
- 2 garlic cloves, minced
- 2/3 cup Arborio rice
- ½ cup white wine
- 2 tablespoons Parmesan cheese (omit for vegan version)
- Salt and pepper, to taste
- Rosemary and thyme for garnish