Farro Risotto Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup farro
6 cups low sodium chicken broth
3 tablespoons olive oil
2 tablespoons unsalted butter
1 large or 2 small shallots chopped
1/2 teaspoon kosher salt divided
1/2 teaspoon freshly ground black
1/3 cup white wine such as Pinot
grigio
1/3 cup dried currants or raisins
1/4 cup pine nuts toasted see cooks note
2/3 cup crumbled feta cheese
3 tablespoons chopped fresh flat
leaf parsley
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Directions: |
Directions:in a medium bowl mix together the
farro and 4 cups of water Soak for 30
minute and drain well
Heat the broth in a small saucepan and
keep warm over low heat
in a large sauce pan or dutch oven
heat the oil ant butter over medium
heat Add the shallots and season with
1/4 teaspoon salt and 1/4 teaspoon
pepper Cook until softened about
2
minutes Add the drained Farro and
cook stirring constantly until toasted
minutes Add 1/2 cup of the hot broth
and stir constantly until completely
absorbed continue adding the
remaining broth 1/2 cup at a time
until the farrow is creamy and cooked
through about 30 minutes Turn off
salt and pepper Transfer to a bowl and
serve |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:5 min |
Personal
Notes: |
Personal
Notes: To toast the pine nuts
arrange in a single layer on a baking
sheet bake in a preheated 350
degrees F oven until lightly toasted
about 6 to 8 minutes cool completely
before using
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