Zahtar Eggplant Farro Risotto

Ingredients

• •

  1 cup organic farro

• •

  2 tsp zahtar spice

• •

  1/2 tsp ground cumin

• •

  1/4 cup walnut halves

  toasted

• •

  2 Tbsp pine nuts

  toasted

Instructions

1. 1

   Melt butter in a saucepan over medium heat. When hot, add the shallot and cook until soft and translucent.

2. 2

   Add farro and garlic and cook a few minutes longer to bring out the grains nutty flavour.

3. 3

   Add white wine, cook for a few seconds and then add the stock.

4. 4

   Reduce the heat to medium-low and simmer 15 to 20 minutes, adding small amounts of water as needed.

5. 5

   Five minutes before the farro is finished, add the eggplant, kale, zahtar, cumin, turmeric, half the toasted nuts and season.

6. 6

   Cook until the eggplant and kale are tender and most of the liquid is absorbed.

7. 7

   Garnish with the remaining nuts, tomatoes, goat cheese and serve.