Golden Turmeric Farro Risotto ("Farrotto")

For the Farro

• 2 c uncooked farro
• Dash of coconut oil for cooking
• Medium-sized sweet onion
• 1 c full-fat coconut milk
• 1 tbsp maple syrup
• 1 tbsp turmeric
• 1 tbsp freshly-grated ginger
• 0.25 tsp cinnamon
• Scant 0.25 tsp cardamon
• Few pinches of cayenne, to taste
• 0.5 tsp salt

For Garnishing

• Drizzle of coconut cream
• Roasted salted cashews
• Black sesame seeds
• Thinly-sliced dates
• Fresh mint

1. Bring a medium-sized pot of water to a boil, then add the farro. Boil the farro for 10-12 minutes until tender but several minutes shy of being fully cooked. Drain the farro in a colander and set it aside.
2. Meanwhile, dice the sweet onion.
3. In a large skillet, saute the sweet onion in a dash of coconut oil over medium heat until tender and transparent but not browned (browning the onion will adversely affect the color of the final dish). Cool the skillet to medium/low heat.
4. To the skillet with the onion, add the coconut milk, maple syrup, turmeric, ginger, cinnamon, cardamon, cayenne, and salt, then cook for about 5 minutes to meld the flavors.
5. Add the farro to the coconut milk broth and cook for another 5-10 minutes or until the farro is tender and has absorbed most of the broth. Taste and adjust the heat level as you see fit.
6. Transfer the farro to a serving bowl. Garnish with a drizzle of coconut cream, cashews, sesame seeds, thinly-sliced dates, and fresh mint, then serve immediately.