Here farro stands in for rice in this simple and flavorful nutty risotto topped with feta cheese and Italian parsley. For this deep, rich white-wine risotto recipe, we like it best when served with pine nuts and currents but any nuts or dried fruit work. Smart Recipes, American Recipes, Grains Recipes, Recipes Grains American Farro Risotto Farro Risotto Recipe | PT50M Serves 4 Ingredients: 1 Cup Farro 6 Cups Low-Sodium Chicken Broth 3 Tablespoons Olive Oil 2 Tablespoons Unsalted Butter 1 Large Shallot 0.5 Teaspoon Kosher Salt 0.5 Teaspoon Freshly Ground Black Pepper 0.33 Cup White Wine 0.33 Cup Dried Currants Or Raisins 0.25 Cup Pine Nuts 0.66 Cup Feta Cheese 3 Tablespoons Fresh Flat-Leaf Italian Parsley In a bowl, soak farro in 4 cups of water for about 30 minutes. Drain well. In a pan, heat broth and keep warm over low heat. In a large saucepan, heat oil and butter over medium heat and cook shallots, ¼ teaspoon of salt and ¼ teaspoon of black pepper for about 2 minutes. Add drained farro and cook for about 3 minutes, stirring continuously. Add wine and cook for about 2 minute with constant stirring. Add 1/2 cup of hot broth and cook until completely absorbed, stirring continuously. Add remaining broth, 1/2 cup at a time and cook until farro is creamy and cooked through, will almost take 30 minutes. Remove from heat and stir in feta, currants, feta, pine nuts, and the remaining salt and black pepper. Serve hot.

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