Baked Farrotto
with pancetta / chard / fried egg

Name: Baked Farrotto
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1/2 cup Pecan halves or pieces, chopped if not pre-chopped (sub walnuts or pine nuts); 1/2 Onions, medium, diced; 4 cloves Garlic, chopped; 12 oz Zucchini, chopped; 6 leaves Chard, any type, stems discarded and leaves chopped; 1 Tbsp + 1 Tbsp Oil, cooking; 5 oz Pancetta (look for this pre-chopped in the deli section); 1 1/2 cups Farro, semi-pearled / husked and uncooked; 1/2 cup White wine (sub stock); 2 1/2 cups Stock, any type; 4 Eggs; 2 Tbsp Butter; 1 oz Cheese, parmesan, grated

Active: 25 min Total: 1 hr

Original GF Paleo Vegetarian

"Farrotto" is a quirky word used to describe risotto made with farro. As with most risotto recipes in our meal plans, we bake this version to eliminate the need to hover over the stove while it cooks. The cook time for farrotto is longer than a rice-based risotto, but the dish is totally hands-off once it's in the oven.
Smarts: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.

Ingredients

Metric

Servings:

Baked Farrotto:

Pecan halves or pieces - 1/2 cup , chopped if not pre-chopped (sub walnuts or pine nuts)
Onions, medium - 1/2 , diced
Garlic - 4 cloves , chopped
Zucchini - 12 oz , chopped
Chard, any type - 6 leaves , stems discarded and leaves chopped
Oil, cooking - 1 Tbsp + 1 Tbsp
Pancetta - 5 oz (look for this pre-chopped in the deli section)
Farro, semi-pearled / husked and uncooked - 1 1/2 cups
White wine - 1/2 cup (sub stock)
Stock, any type - 2 1/2 cups
Eggs - 4
Butter - 2 Tbsp
Cheese, parmesan - 1 oz , grated

Prep

Pecans / Onions / Garlic / Zucchini / Chard - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed. Store pecans, onions, and garlic in their own containers. Combine zucchini and chard in one container. (Can be done up to 5 days ahead)

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Make

Heat oven to 400F / 204C.
Heat an oven-safe Dutch oven or large skillet with a lid over medium heat. Add pecans and toast, stirring constantly, 3 to 4 minutes. Set aside. Return pan to heat.
To heated pan add first part of oil and then onions and pancetta. Saute until onions are soft, 7 to 8 minutes.
Stir in garlic, zucchini, and chard. Saute until greens are wilted, ~5 minutes more.
Stir in farro and wine and bring to a simmer. Simmer for 1 minute.
Pour in stock and bring the mixture back up to a simmer (increase heat if needed).
Give the farro a good stir. Cover and transfer to heated oven.
Bake, covered, until farro is tender, 35 to 40 minutes.
When farrotto is nearly finished cooking, heat a large nonstick pan over medium heat. Add second part of oil and crack eggs into heated oil. Cook eggs to your liking - on one side for sunny-side up or flip for over-easy.
Stir butter into farrotto. Taste and season with some salt and pepper.
Divide farrotto between serving plates. Top each portion with an egg, parmesan cheese, and pecans. Enjoy!

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