Mindful Sodexo 
Creamy farro risotto topped with herb-grilled chicken, blistered tomatoes, peas, roasted squash & bright herb pesto
Nutrition Facts:
Calories: 520, Carbs: 63g, Protein: 30g, Fat: 16g, Sat. Fat: 2.5g, Sodium: 470mg, Fiber: 7g
Prep Time: 30 to 35 minutes plus 30 minutes for marinating chicken Cook time: 45 to 60 minutes plus 90 minutes for roasting tomatoes Yield: 6 servings; 1 bowl per serving Difficulty level: Advanced
Italian Herb Pesto Farro Risotto Bowl
Ingredients
Prepare
Italian Herb Pesto Farro Risotto Bowl
- 6 cups Parcooked Farro Risotto
- 1 tablespoon very finely chopped garlic
- 1 cup low-sodium vegetable stock
- 1/2 cup frozen peas
- 6 tablespoons nut-free basil pesto or pesto of choice
- 12 Roasted Tomato Quarters
- 2 cups Roasted Summer Squash
- 12 ounces thinly sliced Herb Grilled Chicken Breast
- 1. Spray a large sauté pan with pan spray. Place the pan over medium heat. Add the parcooked farro risotto and garlic. Cook for 1 minute or until fragrant.
- 2. Add the vegetable stock and frozen peas. Bring to a simmer. Stir constantly for 5 minutes to create a creamy texture. Fold in the pesto.
- 3. Divide the pesto risotto evenly among four bowls. Top each bowl with 2 roasted tomato quarters and 1/3 cup roasted summer squash. Layer half a breast (about 2 ounces) of thinly sliced herb-grilled chicken breast over the vegetables. Enjoy immediately!
Parcooked Farro Risotto
- 1-pound whole farro
- 1-quart low-sodium vegetable broth
- 1/4 teaspoon ground black pepper
- 1. Crack the farro in a food processor to open or break the farro, 10 to 12 pulses, or until slightly larger than bulgur wheat.
NOTE: This will create some farro flour, which is desirable. - 2. Spray a large sauté pan with pan spray and place the pan over medium heat. Add the cracked farro and toast for 3 to 5 minutes, stirring frequently.
- 3. Gradually add the hot vegetable stock and pepper, stirring after each addition. Cover the pan. Cook at a very low simmer for 25 to 30 minutes, stirring a few times, until the liquid is absorbed and the farro is tender to the bite. Use immediately or cool quickly, cover, and keep in the refrigerator for use within 2 days.
Roasted Tomato Quarters
- 3 Roma tomatoes, cut in half
- 1 1/2 teaspoons canola oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1. Preheat the oven to 300 degrees Fahrenheit.
- 2. Place the tomatoes cut side up on a baking sheet sprayed with nonstick pan spray. Evenly drizzle the oil across the tops of the tomatoes and season with salt and pepper.
- 3. Roast the tomatoes for 90 minutes or until soft and slightly dehydrated. Remove from the oven and allow to cool, then cut each tomato half in half again to make quarters.
Herb Grilled Chicken Breast
- 1/4 cup olive oil
- 1 teaspoon chopped thyme
- 1 teaspoon chopped parsley
- 1 teaspoon chopped oregano
- 1/4 teaspoon very finely chopped garlic
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 3 (6-ounce) boneless skinless chicken breasts, pounded to 1/2-inch thickness
- 1. Whisk together all the ingredients except for the chicken. Place the chicken in a nonreactive container and pour the marinade over it. Cover and refrigerate for 30 minutes.
- 2. Preheat a grill or broiler over medium-high heat. Clean and season the grill or broiler. Sear the chicken for 2 to 3 minutes on each side or until it reaches an internal temperature of at least 165 degrees Fahrenheit.
- 3. Remove the chicken from the grill, allow it to cool, and slice it thinly across the bias.
Roasted Summer Squash
- 1 (8-ounce) yellow squash, quartered lengthwise and cut into 1-inch pieces
- 1 (8-ounce) zucchini, quartered lengthwise and cut into 1-inch pieces
- 6 tablespoons canola oil
- 1/4 teaspoon very finely chopped garlic
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon apple cider vinegar
- 1. Preheat the oven to 475 degrees Fahrenheit. Combine the oil, garlic, salt, pepper, and apple cider vinegar and mix well.
- 2. Toss the squash with the marinade.
- 3. Place squash in a single layer on a baking sheet and roast for 8 to 10 minutes or until tender. Keep warm until ready to enjoy.
Chef Tips:
- Parcooking risotto or farro risotto allows you to complete the longest and most labor-intensive parts of making risotto well ahead when needed. It can be made up to 2 days ahead of time.
- This recipe is intended for whole farro, not pearled farro. Pearled farro cooks in about 10 to 15 minutes.
