If you’ve picked up a copy of The Easy Vegetarian Kitchen, you’re probably already familiar with my love of using farro in risottos. The chewy texture of cooked farro lends itself well to the overall dish. Even when using the pearled variety, it feels a bit heartier than if using arborio rice.
Of course, time isn’t always on our sides to make regular risotto and that’s where this baked version comes in handy. No stirring and adding liquids, just throwing things in a pot a few times. The recipe from which I adapted this one calls for adding butternut squash at the beginning but I like my cauliflower to have texture. I add the chipped cauliflower part of the way through cooking. Feel free to experiment with cooking times based on your preferred tenderness. Read more and see the recipe.
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