Cooking has become a source of great pride for me.

When I first started really cooking for myself and others, recipes would scare me.  If a recipe involved multiple steps and techniques, I wouldn’t touch it.

But as I was effortlessly whipping up this risotto I had a realization: I’m no longer scared of cooking.  In fact, I know things from past trial and errors that continue to help me today.  Like, this original recipe called for cooking the risotto over high heat and a few of the commenters said they had to end up adding more liquid.

Simple solution: Turn down the heat.  It’s small things like this that make me realize I feel completely comfortable in the kitchen.

I get excited to try out new techniques or I find myself wandering through the grocery store scheming flavors I think would work well together.

So if I can tell you anything, cooking is a lot like music.  Practice, practice, practice and don’t get discouraged.

Sweet Potato and Gorgonzola Farro Risotto
Author: 
Recipe type: Vegetarian Main Course
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 tablespoons olive oil, divided
  • 1 medium sweet potato, peeled and cut in ½” cubes
  • ¾ cup farro
  • 2 shallots, peeled and diced
  • ¼ cup dry white wine
  • 2 cups veggie stock
  • 2 cups water
  • ¼ cup Gorgonzola, plus more for topping
  • salt and pepper
Instructions
  1. Preheat oven to 375˚. Toss 1 tablespoon olive oil, salt, and pepper with the sweet potatoes. Place on a baking sheet covered with parchment paper. Place in oven and roast, stirring occasionally, until tender; 25-30 minutes. Remove and set aside once done.
  2. While sweet potatoes cook, heat a large, high rimmed skillet over medium. Add in farro and let toast, stirring occasionally, for 5-6 minutes or until you begin to smell a light, nutty smell. Remove from skillet and set aside.
  3. In a sauce pan, heat water and stock. Reduce to low and let simmer while you continue to cook risotto.
  4. Heat remaining tablespoon of olive oil over medium heat. Add shallot and sauté until translucent and fragrant, about 3 minutes. Keeping heat over medium, add wine and let cook until almost evaporated. Add farro and ½ cup of the stock. Continue to stir until the farro absorbs the stock. Continue to add/absorb ½ cup stock until the farro is tender, about 45 minutes. Test farro every so often.
  5. Once farro is tender, stir in Gorgonzola and sweet potatoes. Continue to stir until Gorgonzola is melted. If you like a more pungent taste-add more cheese. Taste and season with salt and pepper. Serve immediately.

 

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