Entree - Vegetarian
1 cup farro
1 medium eggplant
5 oz Asiago or pecorino, diced
6 cups vegetable stock
1/2 onion, chopped
1/2 cup dry white wine
5 tbsp extra virgin olive oil
1/4 cup chopped parsley
Bring a pot of water to a boil; when ready, add salt and farro and cook for about 20 minutes. Arrange stock in a separate pot and bring to a boil as well, then lower heat to simmer.
In the meantime, peel and dice eggplant; in a non-stick skillet warm 2 tbsp of olive oil and sautee eggplant with half of the parsley for about 10 minutes; season with salt and set aside.
Drain the farro.
In another non-stick skillet warm the remaining olive oil and sautee onion until translucent, then add farro, stir and cook for a couple of minutes. Pour wine and let alcohol evaporate, always stirring. Now, cook risotto-style adding boiling stock one ladle at a time, only when the previous has been absorbed.
After 8-10 minutes, add the sauteed eggplant, stir and cook risotto-style for the remaining 8-10 minutes (or until desired doneness).
Just before removing from heat, add the cheese, stir and serve immediately sprinkled with the remaining parsley.
This recipe serves 4
- You can avoid precooking farro but this will bring your risotto-style cooking time to 40 minutes at least.
- This recipe can be made with carnaroli rice (no pre-cooking and 18-20 minutes total) or barley