Recipes from Top Chefs You Can Make in the Comfort of Your Home - Visit Sedona Blog

Recipes from Top Chefs You Can Make in the Comfort of Your Home

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This is their article on Chef Lisa Dahl, a local favorite here in Sedona. She has opened her 5th restaurant this Spring.

Farro Risotto Primavera Style by Chef Lisa Dahl 

This springtime dish uses farro – a high protein, high fibre whole-grain wheat, similar to barley – to create a more nutritious risotto. The beauty of this dish is that it is very versatile, allowing you to use ingredients depending on the season and what’s in the shops. Here, Chef Dahl shares her favourite version, perfect for spring. If you don’t have farro, you can use another grain or risotto rice.

150g uncooked farro or alternative grain
1.9l vegetable stock or salted water (you will reserve some for finishing the dish)
60ml extra virgin olive oil
150g courgette sliced thinly or cubed
175g of red and yellow peppers, diced
90g leeks, sliced
125g asparagus, quickly blanched in salted water and diced
150g raw peas
2-3 fresh minced garlic cloves
Two tablespoons soy sauce
One lemon zest from entire lemon and juice from half lemon

Rocket leaves
15g parsley coarsely chopped


Bring a large pot of salted water or vegetable broth to a boil and add in the farro. Simmer until tender but a little al dente. Drain in a colander and stop cooking by rinsing under cold water.

Set aside. Add good quality extra virgin olive oil in a medium sauté pan and heat. In order of vegetables listed, begin to sauté courgette first till lightly golden on all sides.

Follow with the peppers, bringing colour to them before adding the leeks, which cook very quickly. The goal is colour and texture retention. When the leeks are wilted and translucent, add minced garlic carefully, ensuring it does not brown.

Stir the mixture evenly. Now if all vegetables are soft and evenly cooked add the blanched asparagus, followed by baby peas. Add the cooked farro to the sauté pan and continue to cook on low heat. Combine everything, adding soy sauce and ½ cup of reserved veggie stock.

Reduce broth and finish with chopped parsley, lemon juice and lemon zest. Add salt and pepper and check seasoning before serving with some rocket leaves.

About the chef:
Chef Lisa Dahl is the founder and CEO of Dahl Restaurant Group, based in Sedona, Arizona. She is one of the country’s leading female chefs and restaurateurs who have pioneered the culinary scene in Sedona for more than 25 years and is widely credited for the city’s emergence as a national ‘foodie destination’.

Chef Dahl is a two-time James Beard House-featured chef and was recently recognised with the prestigious top honour of “2019 Food Pioneer” award by the Arizona Restaurant Association’s Foodist Awards.

Dahl is the executive chef and CEO of five restaurants in Northern Arizona’s red rock country where she has earned international acclaim for Dahl & Di Luca Ristorante Italiano, Cucina Rustica, Pisa Lisa, Mariposa Latin Inspired Grill and her newest addition, Butterfly Burger, A Couture Burger Lounge.

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