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Farro Risotto ?

Farro Risotto ?

Risotto is an indulgent, carb comforting dish that is very rich. This recipe for the faro risotto or farrotto is hearty and very nutritious and I can’t get enough of the chewy texture of this ancient grain. It is also very easy to make compared to the classic risotto with this no stirring method. The dish is infused with delicious woodsy mushrooms and aromatic thyme for a more complex flavors.

Farro is a grain that is shaped like rice with a golden brown hue and has a nutty flavor. It also has a chewy texture once cooked. It is a regular in classic Italian cooking. It comes from one of three wheat varieties: spelt, emmer, or einkorn. Since farro is a wheat product it is not gluten free. Once it is cooked it has amazing chewy, rustic texture and nutty, earthy flavor.

It also has way more nutritious benefits compared to rice. It is high in fiber, protein and iron. That is why this farrotto is very healthy and filling without empty calories.

It only has 15 minutes of cooking time with the rest of it faro just simply simmering away on the stove. There is no constant stirring needed and the dish basically cooks itself. Very convenient. The end result is extremely satisfying, chewy, tasty farro risotto that might become your favorite healthy risotto. Give this delicious recipe a try and you will be hooked.

Other risotto recipes:

Ingredients

4 cups (1 quart) low sodium chicken broth
3 tablespoons unsalted butter
1/2 large yellow onion, finely chopped (roughly 1 cup)
salt and black pepper
12 oz cremini mushrooms, cleaned, and thinly sliced
3 large garlic cloves, finely chopped
1 tablespoon finely chopped fresh thyme
1 and 1/2 cups Organic Farro
3/4 cup dry white wine
3/4 cup grated parmigiano-reggiano cheese
1 teaspoon freshly squeezed lemon juice
3/4 cup frozen peas, thawed
flat leaf parsley, finely chopped, for garnishing

Steps

Step 1
Heat the chicken broth in medium saucepan. Keep on simmer.
Step 2
Heat the butter over medium heat in a pot. Add the onion, sprinkle with salt, and sauté over medium-low heat for 5 to 7 minutes, stirring often. Add the sliced mushrooms and stir to combine. Continue cooking for an additional 2 to 4 minutes, stirring occasionally, until the mushrooms have softened. Add the garlic and fresh thyme and sauté, stirring continuously, for 30 seconds or until fragrant. Add salt and pepper.
Step 3
Add the farro and toast over medium-high heat for 1 to 2 minutes, stirring continuously.
Step 4
Add the white wine and cook over medium-high heat for 2 to 3 minutes until the wine has been completely absorbed, stirring.
Step 5
Add hot broth to the pot, stir to combine, and bring to a boil. Reduce the heat to a steady simmer, cover, and cook for 45 to 50 minutes, stirring every 15 minutes or so, or until the farro is tender, it will still be chewy.
Step 6
Add the grated parmigiano cheese and lemon juice and stir to combine. Fold in the thawed peas. Season with salt and pepper.
Step 7
Remove the pot from heat, cover, and allow the risotto to sit for 5 minutes before serving.

Preparation Time: 15min
Cook Time: 1h
Ready Time: 1h 15min
Servings: 50
Cuisine: ?? Italian
Category: ? Risotto
Difficulty Level:
Ratings:
Created: August 16, 2019

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