Farro & Millet Risotto and Roasted Carrots

I found both of these recipes from another blog and knew they would be delicious!! My four year old said it was the best dinner ever ( we told him the farro was small pasta so it was basically a version of mac and cheese... and my 1 year old daughter was putting her face directly onto my place and eating up the farro risotto)... needless to say it was a hit!! This is a great healthier substitute for the white arborio rice that is used in traditional risotto.

Farro and Millet Risotto

1/2 cup millet

4 tbsp olive oil

2 tbsp unsalted butter

1 medium yellow onion, thinly sliced

1 garlic clove, minced

1 1/2 cups pearled farro

4 cups vegetable or chicken broth

1 cup freshly grated Parmesan cheese

Add the millet to a small saucepan over medium heat. Toast it, stirring, until the millet is golden, a couple minutes. Add 1 cup water, 1 tsp oil and a pinch of salt. Stir, bring to a simmer, cover, and cook about 20 minutes until the liquid is absorbed and millet is cooked. Leave covered and set aside.

Meanwhile, put a large saucepan over medium-high heat add 3 tbsp oil, butter, onion and pinch of salt. Cook until onions are soft and translucent. Stir in the garlic and cook another couple of minutes. Add farro and cook for a couple minutes, then add 2 cups of broth. Cook, stirring, until the farro has absorbed most of the liquid, then add another cup of broth. Continue to add one cup at a time (probably need one more cup after the first additional one until it is cooked). Once the farro is cooked through (best way to tell is by tasting it) add the millet. Then stir in Parmesan and adjust with salt and pepper if needed.

Serve hot topped with a drizzle of walnut oil and chopped chives.

Carrots

1 bunch of carrots

2 scallions, chopped

1 tbsp fresh thyme

1 tsp fresh rosemary

1 tbsp honey

1 tbsp unsalted butter

1 tbsp apple cider vinegar

kosher salt

fresh pepper

Preheat oven to 400.

In a small bowl, warm the butter, honey and cider vinegar together. Add the scallions and the chopped thyme and rosemary into the honey mixture and let it all marinate. Set aside.

Cut off the green leafy parts and clean the carrots with a scrub brush. Leave them on a dish towel to dry completely.

Line a baking try with foil or parchment paper. Spread out the carrots in a single layer. Drizzle the honey mixture over and gently toss to coat. Generously sprinkle kosher salt and fresh pepper.

Roast on the upper rack for 20 minutes. Carrots should be tender but still have a good bit of resistance too them.