COOKING TIME: 50 min  

SERVES: 6-8  

DIFFICULTY: medium  



4 cups vegetable broth or chicken broth or water  

1lb carrots  

1 cup carrot juice  

2 tablespoons unsalted butter  

2 tablespoons Coppola Colline Salernitane PDO Extra Virgin Olive Oil  

1 finely chopped yellow onion   

3/4 teaspoon ground cumin  

Salt and black pepper, to taste  

2 cups Fontana FORMIELLO Farro (about 350 g)  

1 cup dry white wine  

1 tablespoon of lemon juice and zest   

1 cup grated Parmesan cheese (about 85 g)  

1/4 cup finely chopped fresh parsley, or pesto for garnish  



  • Pour all broth into a small saucepan and warm over a very low heat. Finely grate ¼ of the carrots. Dice the remaining carrots and puree with the carrot juice until very smooth, for about 30 seconds. Set the mixture aside.   

  • Melt butter and heat 1 tablespoon of olive oil in a large heavy-bottomed saucepan over medium heat. Add onion, cumin and grated carrots. When it starts to foam, turn down the heat. Season with salt and pepper and cook for about 5 minutes, until onions are translucent.    

  • Add the farro grains, stir to coat in the mixture and cook until farro starts to make a crackly sound. Then add wine and cook off the alcohol, for at least 2 minutes.   

  • While decreasing heat to medium-low, stir in the carrot puree and cook until bubbling. Add 1 cup broth and simmer, stirring, until the broth is nearly absorbed. Continue adding broth until it is almost all absorbed, the grain is al dente and the risotto has a porridge-like consistency with a creamy-looking sauce. This should take about 25 to 30 minutes.  

  • At this point, if the grains are not tender, add 1 cup more liquid and cook until almost entirely absorbed. Add olive oil, lemon juice, salt and pepper. Cover and set aside to rest a few minutes. Once ready, remove from heat, add cheese, half of parsley and lemon zest and stir.   

  • To serve, drizzle risotto with olive oil and garnish with black pepper, remaining parsley or a spoon of pesto.