WEEKDAYS 1e|12c|p

Creamy Root Vegetable Farrotto

Mario Batali
Servings: 10
30 to 60 min

Serve this decadent side dish alongside tender chicken or fish.

  • Ingredients
  • step-by-step directions
Creamy Root Vegetable Farrotto
  • 2 cups Farro
  • 3 tablespoons Olive Oil (plus more for finishing)
  • 1 bunch Radishes (quartered)
  • 1 Shallot (finely chopped)
  • 2 Parsnips (peeled and julienned)
  • 2 Garlic cloves (thinly sliced)
  • 1/2 cup Wine
  • 1 1/2 cups Chicken Stock
  • 1 cup Parmigiano-Reggiano (grated; plus more for garnish)
  • 3 tablespoons freshly chopped Parsley
  • Salt and Pepper
  • Bring the water and chicken stock to a boil in a medium stock pot and season with salt. Add the farro to the pot and cook for 18 minutes or 1 minute short of the package instructions. Drain. The grain should be cooked with a slightly chewy texture.
  • Heat the olive oil over medium-high in a large saute pan. Add the shallot and radish quarters and season with salt. Saute for 6 to 8 minutes, or until the radishes are caramelized and slightly firm inside.
  • Add the parsnips and garlic and saute for about 1 minute, just until fragrant. Stir in the prepared farro.
  • Deglaze with the white wine. Add the stock and cook until the stock is reduced by half. 
  • Remove from heat and stir in the Parmigiano and parsley. Drizzle with olive oil.
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