Farro Risotto with
Miso-Butter Broccolini & Brown Sugar Kimchi
Risotto is typically made with starchy short-grain Arborio rice. Instead, we use the ancient whole grain, farro, to create a nuttier, chewier "farrotto". These savory flavors are amplified by umami-rich miso-butter broccolini. A touch of brown sugar adds caramel notes to spicy, tangy kimchi for a bright contrast.
INGREDIENTS
- 3/4 cup farro
- 4 tsp vegetable broth concentrate
- 4 dried makrut lime leaf
- 2 tbsp vegan butter
- 1 tbsp white miso paste
- 8 oz Broccolini, trimmed and halved
- 4 oz vegan kimchi
- 2 tbsp light brown sugar
- 1 tbsp vegan parmesan
- 1 tbsp olive oil*
INSTRUCTIONS
Preheat oven to 400°F. Heat 1 tbsp olive in medium saucepan over medium-high heat. Add farro and cook until shiny, 2 to 3 minutes. Add broth concentrate, 1½ cups water, and lime leaves and bring to a simmer. Cook, stirring occasionally, until broth is mostly absorbed and farro is tender, 20 to 25 minutes. Remove from heat and discard lime leaves. Cover to keep warm. (4-serving meal: use 2 tbsp olive oil, 3 cups water)
Stir together just half the butter and miso in medium bowl. Add broccolini and stir to coat. Transfer to foil-lined baking sheet and roast until golden brown in places, 15 to 20 minutes.
Stir together kimchi and brown sugar in small bowl. Set aside.
Add remaining butter and parmesan to cooked farro and stir until melted. Divide farro risotto between bowls and top with miso-butter broccolini and brown sugar kimchi. Enjoy!
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Farro Risotto with Miso-Butter Broccolini & Brown Sugar Kimchi
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