Description
A cozy, plant-based risotto that blends the rustic charm of French ratatouille with the nutty bite of farro. Hearty, colorful, and perfect for comforting evenings.
Ingredients
1 cup uncooked pearled farro
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 small eggplant, diced
1 small zucchini, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1½ cups cherry tomatoes, halved
4 cups vegetable broth (warm)
2 tablespoons tomato paste
1 teaspoon dried thyme
¼ teaspoon crushed red pepper (optional)
Salt and pepper to taste
Fresh basil leaves, for garnish
Optional: lemon zest or plant-based ricotta
Instructions
1. Warm the olive oil over medium heat in a heavy pan. Add onions and garlic, cooking until soft and fragrant—about 5 minutes.
2. Toss in your diced eggplant, zucchini, and bell peppers. Season with salt, pepper, and thyme. Cook until veggies begin to soften, about 7–10 minutes.
3. Pour in the farro and stir to toast slightly—this boosts flavor and texture.
4. Mix in the tomato paste, cherry tomatoes, and crushed red pepper.
5. Begin adding the warmed broth about ½ cup at a time, stirring frequently until absorbed before adding more. Continue for about 35–40 minutes until the farro is tender but still chewy.
6. Once creamy and thickened to your liking, taste and season. Finish with fresh basil or a dollop of vegan cheese if desired.
Notes
You can substitute eggplant with mushrooms or add white beans for more protein. Try with seasonal vegetables like asparagus or butternut squash. Add lemon zest or balsamic glaze for brightness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 360
- Sugar: 7g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg
Keywords: ratatouille, farro, plant-based, vegan, risotto, comfort food