Naturally Ella · by Erin Alderson★ 4.3
Baked Farro Risotto with Cauliflower
NUTRITION · PER SERVING60M COOK
CAL 13%·PRO 19%
CARBS 39G62% OF CAL
5G FIBER0G ADDED2G INTRINSIC32G OTHER2G TOTAL SUGAR
FAT 8G29% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A baked risotto made with farro, roasted cauliflower, and vegetable broth. Finished with parmesan and parsley, it's a hearty vegetarian main.
maingrain bowl🫕 dutch oven🔥 ovenvegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- 1 large shallot or 2 medium, minced
- 1 clove garlic, minced
- 1/4 teaspoon salt (see note)
- 1/4 teaspoon black pepper
- 2 teaspoons dried thyme
- 1 1/2 cup pearled farro
- 3 cups vegetable broth
- 3 cups cauliflower florets
- 1/2 cup shredded parmesan (see note)
- Fresh minced parsley, for serving
At a glance
PER SERVING · TIME 60M
CAL 13%·PRO 19%
CARBS 39G62% OF CAL
5G FIBER0G ADDED2G INTRINSIC32G OTHER2G TOTAL SUGAR
FAT 8G29% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 547mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 336mg
- Calcium
- 120mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 547MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.