Slow Cooker Pancetta & Leek Farro Risotto

There is snow in the forecast for this week, but I can’t wait for spring to come. Whenever we get closer to a change in weather, I find that all I start wanting to cook is food of the upcoming season. This recipe is a reflection of that desire for the freshness of spring, with herbs and leeks to lighten the flavors. The heartiness of the farro, however, still works for the cold days that we are still having.

If you love the risotto, but don’t love the idea of sitting and stirring traditionally prepared risotto while it cooks, this recipe is for you. It takes only a few minutes of actual prep work, but the results have comforting, slow-cooked flavors. This is fairly filling, but you can top with some sliced chicken or a salad for a fuller meal.

Slow Cooker Pancetta & Leek Farro Risotto with Gremolata

 

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Serves: 4 servings

Ingredients

• Olive oil
• 3 ounces pancetta, chopped
• 3 medium sized leeks (white and light green parts only), washed, halved lengthwise, and sliced thin
• 1½ cups farro
• 3½ cups chicken stock
• 1 small lemon, juiced
• Salt and pepper, to taste
• 2 tablespoons butter
• ½ cup freshly grated Parmesan
• For gremolata:
• 1 large handful of parley, finely chopped
• 1 lemon, zested
• 1 clove garlic, minced
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions

1. In a large skillet, add enough olive oil to barely coat the bottom of the pan and heat over medium-high heat. Add pancetta, cooking until crisp. Remove pancetta using a slotted spoon and place on a paper towel. Set aside.
2. In same pan you used for the pancetta, add leeks to pancetta drippings. You may need to add a little olive oil to the pan depending on how much fat the pancetta rendered. Cook leeks, stirring, on medium high heat until softened slightly and a little golden brown. Remove from pan and set aside.
3. Without washing out pan, add farro and toast until beginning to brown, about 2-3 minutes.
4. In the bowl of your slow cooker, add pancetta, leeks, and farro. Add chicken stock and lemon juice. Cook on low, about 3½ to 4½ hours until farro is cooked and most of liquid is absorbed.
5. While farro cooks, make gremolata. Stir together parsley, lemon zest, garlic, and olive oil.
6. Serve farro topped with parmesan and a spoonful of gremolata.

Notes

Source: Adapted from Culinary Colleen.

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