April 21, 2020

Quick Emmer Risotto with Beets, Walnuts and Creme Fraiche

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6 people
This recipe is especially delicious with beets that have their greens attached. If your beets do not have fresh-looking greens, you can use 1 bunch of chard. Vary the recipe by crumbling on some cheese instead of crème Fraiche. I like Estrella’s Winochee River Blue, feta, or Beecher’s Cheese Curds.


  • 1 bunch beets with greens
  • 2 tablespoons butter or oil
  • 6 large cloves garlic chopped
  • 1 1/2 cups Bluebird Cracked Farro Porridge
  • 1/2 cup white wine
  • 3 1/2 cups vegetable broth
  • 1/4 cup fresh parsley chopped
  • salt and pepper to taste
  • 6 ounces creme fraiche or sour cream
  • 1 cup walnuts toasted and chopped
  • 3 teaspoons toasted walnut oil


  • Chop the beets from their greens, scrub beets under running water and trim off any rough spots or root hairs with a sharp knife (no need to completely peel).
  • Chop beets into roughly 1/2 inch pieces.
  • Wash the beet greens, trim off the stems, and chop the leaves into 1/2 inch strips.
  • Heat a large pot over medium heat. Melt the butter and add the garlic. Sautee for 1 minute, stirring frequently.
  • Add the Cracked Emmer and cook, stirring frequently for 4 min. to toast the grains. Add wine and stir until absorbed (30 seconds). Add 1 cup of broth and the chopped beets. Stir until absorbed (1 min), then add 1 cup of broth and stir frequently until mostly absorbed (4 min).
  • Repeat with 1 more cup of broth. Cook for 4 min. then add the beet greens and the last ½ cup of broth and cook 4 min. more. 
  • Taste and add salt & pepper as needed. Stir in parsley and serve hot or warm, topping each portion with 1-2 Tb. of crème Fraiche, about 2 Tb. toasted walnuts, and drizzle with toasted walnut oil (~ ½ tsp. per serving).