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 leaves
- 2 tbsp vegan butter (divided)
- 1 tbsp white miso paste
- 8 oz broccolini, trimmed, halved
- 4 oz vegan kimchi
- 2 tbsp light brown sugar
- 2 tbsp vegan parmesan
- 1 tbsp olive oil*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Preheat oven to 400°F. Heat 1 tbsp olive oil 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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