Blueberry Farro Risotto with Vanilla Rum Crème Anglaise

InHarvest Products Used


For Risotto:

  • 2 lb. InHarvest Farro
  • 2 T. extra virgin olive oil
  • 3 c. dried blueberries
  • 2 q. whole milk, heated
  • ½ c. sugar

For Vanilla Rum Crème Anglaise:

  • 8 egg yolks
  • 6 T. sugar
  • 4 c. heavy cream
  • 3 T. sour cream
  • 1 vanilla bean, split lengthwise
  • ½ c. dark rum




  1. Heat olive oil in large pot, add InHarvest Farro and stir until all grains are coated.
  2. Add blueberries and continue to stir for an additional 2 minutes. Add heated milk 1 cup at a time while stirring constantly on medium heat. Add sugar when you add the last cup of milk. If grains are still a little firm, add ½ cup hot water and heat covered on low for an additional 3 to 5 minutes.
  3. Let Farro cool to almost room temperature and serve with Vanilla Rum Crème Anglaise. Garnish with fresh mint leaf if desired.


  1. In a medium bowl, whisk together the egg yolks and sugar until they are pale yellow with a smooth texture.
  2. In a medium saucepan, combine heavy cream, sour cream, vanilla bean, and bring to a boil.
  3. Whisk half of the cream mixture into the egg yolks until well combined, then pour back into the saucepan.
  4. Over medium heat, stir mixture constantly with a wooden spoon until it heavily coats the back of the spoon.
  5. Strain into a clean bowl.  Stir in the rum and set the bowl over ice cubes and cold water until chilled, stirring occasionally. Refrigerate, covered, until needed. Serve with Blueberry Farro Risotto.