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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)


  1. Microwave farro, onion, garlic, butter/olive oil, and garlic, stirring occasionally, until softened, about 5 minutes, and transfer to slow cooker.
  2. 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.
  3. 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.
  4. Stir in spinach, 1 handful at a time until slightly wilted. Cover and cook on high until spinach is softened, about 15 mins.
  5. Adjust farrotto consistency with extra boiling water as needed.
    Season with salt and pepper to taste and serve.
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