Creamy Carrot Farrotto and The Skinnytaste Cookbook Review
Recipe type: Entree
Serves: 4 servings
Reprinted from "The Skinnytaste Cookbook"
  • For the salad:
  • 1 medium carrot, peeled into ribbons
  • 2 tbsp fresh lemon juice
  • 1 tsp extra virgin olive oil
  • ½ tsp kosher salt
  • freshly cracked black pepper
  • 1½ cups baby arugula
  • For the carrot puree:
  • 1 tbsp olive oil
  • ½ cup minced shallotd
  • 3 garlic cloves, minced
  • 1½ cups chopped carrots
  • 2 cups Pacific low-sodium vegetable broth
  • ½ tsp kosher salt
  • ⅛ tsp freshly ground black pepper
  • For the farrotto;
  • 1¼ cups rinsed semi-pearled farro
  • 3 cups Pacific low-sodium vegetable broth, plus more if needed
  • ½ tsp kosher salt
  • ¼ cup grated Parmigiano-Reggiano cheese, plus 2 tbsp freshly shaved, for garnish
  1. For the salad:
  2. In a medium bowl, combine the carrot ribbons, lemon juice, olive oil, salt and pinch of black pepper to taste. Refrigerate until ready to serve.
  3. For the carrot puree:
  4. In a large deep nonstick skillet, heat the oil over medium heat.
  5. Add the shallots and garlic and cook, stirring, until soft, 3-4 minutes.
  6. Add the carrots and vegetable broth and season with salt and black pepper.
  7. Bring to a boil.
  8. Reduce heat to medium-low, cover, and simmer until the carrots are soft, about 30 minutes.
  9. Remove the pan from the heat and let cool slightly.
  10. Puree the carrots in a blender or with an immersion blender (be careful to keep the lid slightly ajar to release steam, and cover with a kitchen towel to catch any splatters). Set aside.
  11. For the farrotto:
  12. In a large saucepan, combine the farro, vegetable broth, and salt.
  13. Bring to a low boil over medium-low heat and cook until the farro is al dente, 15-20 minutes or according to package directions.
  14. Drain and return the farro to the pan.
  15. Add the carrot puree to the farro and cook over medium-low heat, stirring occasionally, until creamy, 4-6 minutes, adding more broth if needed.
  16. Stir in the grated Parmesan.
  17. To serve, toss the arugula with the carrot ribbons. Divide the farrotto among 4 plates, sprinkle with shaved Parmesan, and top with the carrots and arugula.
This recipe, along with all nutritional information and serving size, has been reprinted from The Skinnytaste Cookbook.
Nutrition Information
Serving size: 1 cup + ½ cup salad Calories: 330 Fat: 9g Saturated fat: 3g Carbohydrates: 53g Sugar: 11g Sodium: 560mg Fiber: 9.5p Protein: 10g Cholesterol: 8mg
Recipe by Take A Bite Out of Boca at