Coconut Farro Risotto

Serves: 4

INGREDIENTS

FARRO

·      1 cup farro
·      5 cups vegetable stock
·      1 tablespoon ghee
·      1 tablespoon olive oil
·      2 shallots, minced
·      1/2 cup dry white wine
·      4 tablespoons coconut cream (unsweet)
·      1 tablespoon acacia honey
·      1/3 cup marscapone cheese
·      2 tablespoons toasted coconut flakes
·      Kosher Salt
·      Garnish: Carrot Leaves, Edible Flowers

HIERLOOM CARROTS

·      1 lb heirloom carrots
·      2 tablespoons thyme, minced
·      8 cloves whole garlic, unpeeled
·      1 tablespoon olive oil
·      Kosher Salt
·      Black Pepper

DIRECTIONS

1. Soak the farro: Place the farro in a bowl and cover with cold water. Let soak for 20 to 30 minutes.

2. Roast the carrots: Preheat oven to 425 F. Rinse and dry the carrots. Add the carrots and whole garlic cloves to a baking sheet lined with parchment paper, spreading out evenly so they are not touching. Drizzle lightly with olive oil and sprinkle with thyme, salt and pepper. Toss to coat. Roast for 20 minutes, then remove and flip the carrots. Roast for another 15-20 minutes until they are golden brown. Remove and let cool.

3. Cook the farro: While the carrots are roasting, drain the farro and combine with the vegetable stock in a saucepan. Bring to a boil, then cover the saucepan and reduce the heat to low so the farro is at a simmer. Cook until just tender, 15 to 20 minutes. Drain the farro over a bowl, so you can reserve what's left of the cooking liquid. Set aside.

In the same saucepan, add the ghee and olive oil over medium heat. Add the shallots and a generous pinch of salt, and cook gently until the shallots are translucent, about 5 minutes. Add the white wine, turn up the heat to medium-high, and simmer until the wine is reduced by about two-thirds, another 5 minutes. Add the coconut cream and the honey. Stir to combine and bring to a boil until reduced, about 2 minutes. Bring the heat to medium - add the farro, mascarpone cheese and coconut flakes – stir until combined and heated through. Add salt to taste.

4. Serve: Place the risotto on a plate and add roasted heirloom carrots. Serve immediately, or cover and reheat gently before serving, adding more liquid as necessary. Garnish with herbs, minced carrot leaves and edible flowers.