It’s easy to forget that rice isn’t the only grain that cooks to perfection in a rice cooker. We decided to mix things up and make farro in the rice cooker as the base for our Farro Risotto with Roasted Vegetables. Risotto is a classically complicated and time consuming dish, but making it in the rice cooker cuts down on both time and energy.
Farro is an ancient grain that, unlike rice, is nutty in flavor and has a hearty, chewy texture. It adds a satisfying substance to this risotto and allows the dish to stand alone as a main course or make a great side dish alongside chicken, steak or fish.
Add farro, white wine, and vegetable broth to your rice cooker. Be sure your rice cooker is set to the WHOLE GRAIN setting. While the farro cooks, roast the vegetables the oven until they are tender. When the vegetables are done, mix them into the cooked farro, add parmesan cheese and basil and it’s ready to serve. While this version is less creamy than a typical risotto, the parmesan cheese complements the nutty farro while the roasted veggies add a pop of color. Impress your guests by going outside the box and experimenting with a new grain or make this dish for your family and store the leftovers for the week.