Carrot and Goat Cheese Farrotto
(from America’s Test Kitchen, Healthy Slow Cooker Revolution, Farro Risotto with Carrots and Goat Cheese)
2 cups vegetable broth (I used chicken because it’s what I have on hand)
1 cup whole farro
1 onion, chopped fine
1 tablespoon butter or olive oil
2 cloves garlic, minced
¼ cup white wine
3 carrots, finely grated (we buy organic carrots and leave the skin on, you can peel if you prefer; I also tent to use A LOT more carrot, more like 5-6 big carrots)
Salt and pepper
4oz goat cheese, crumbled (about 1 cup)
¼-¾ boiling water, plus extra as needed
4oz (4 cups) baby spinach (I use a lot more, probably 8-10 cups, and have used both regular, local spinach and baby greens and they work well too)
- Microwave farro, onion, garlic, butter/olive oil, and garlic, stirring occasionally, until softened, about 5 minutes, and transfer to slow cooker.
- Microwave broth in bowl until steaming, about 3 minutes, add to slow cooker.
Stir wine, carrots, and ½ teaspoon salt into slow cooker. Cover and cook until farro is tender, 3-4 hours on low, 2-3 hours on high.
- Stir in goat cheese and ¼ cup boiling water into farro, until mixture is creamy but still somewhat thin. If farro is stiff, add more boiling water, ¼ cup at a time.
- Stir in spinach, 1 handful at a time until slightly wilted. Cover and cook on high until spinach is softened, about 15 mins.
- Adjust farrotto consistency with extra boiling water as needed.
Season with salt and pepper to taste and serve.