By Chef Will Lewis
2 whole Sweet Potatoes
1 Tablespoon Olive Oil
2 cloves Garlic
2 Shallots (or 1 Small Yellow Onion)
1 Tablespoon Butter
1 cup Farro
3 cups Broth (chicken Or Otherwise)
2 cups Fresh Spinach
2 Tablespoons Grated Parmesan Cheese
- Start your oven preheating to 400ºF.
- Peel the sweet potatoes and cut them into 1/2-inch thick wedges. Place them on a baking sheet (I like to cover mine in parchment paper, to minimize the mess). Drizzle the potatoes with the olive oil and sprinkle them with a few dashes of salt and pepper; then toss them around so they all get coated. Spread them out on the sheet so they aren’t on top of each other. Roast in the oven for about 30 minutes or until soft.
- While the potatoes are roasting, mince the garlic and shallots.
- Melt the butter in a pot. Add the garlic and shallots and sauté at medium heat until soft, about 3 minutes.
- Once the garlic and shallots are soft and fragrant, add the farro and about 1 cup of the broth. Simmer, stirring occasionally, until the broth is mostly absorbed, 10 to 15 minutes. Repeat with remaining two cups of broth. (Don’t forget about your potatoes in the oven!) By the time the third cup of broth is almost totally absorbed, the farro grains should be full, reasonably soft, and a bit chewy. The remaining liquid (not enough to cover the farro; should be underneath it) should be pretty thick and creamy in texture.
- Turn off the heat and quickly mix in the roasted sweet potatoes, spinach, and parmesan cheese. Mix until everything is evenly distributed throughout and the cheese has been assimilated into the creamy liquidy part. Serve warm.