FARRO RISOTTO WITH FENNEL
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Pulse 1 cup farro in a blender until about half is broken into smaller pieces. Cook 1 chopped shallot and 1 chopped small fennel bulb in 2 tablespoons butter in a medium saucepan over medium-high heat, 5 minutes. Stir in the farro and 1 teaspoon kosher salt. Add 4 cups water; bring to a simmer. Cook until the farro is tender, 15 to 20 minutes. Stir in 1/4 cup grated parmesan and 2 tablespoons mascarpone; season with salt and pepper. Top with shaved parmesan and chopped fennel fronds.
WILD MUSHROOM AND SUN-DRIED TOMATO FARROTTO (FARRO RISOTTO)
Provided by Guy Fieri
Categories side-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Place the farro in a large pot of cold water and bring to a boil. Simmer for 15 to 20 minutes to par-cook the farro, and then drain and set aside.
- In a heavy-based pot, add the butter and oil. Add the mushrooms, garlic and shallots and saute until just tender, 3 to 5 minutes. Deglaze with the white wine. Add the drained farro and stir to combine. Add the chicken stock to the pot a little at a time, ensuring at each addition that the liquid has been completely absorbed by the farro. Keep stirring and adding the stock until the mixture is thick and creamy.
- Add the sun-dried tomatoes. Season with salt and pepper, and then add the Parmesan, sour cream and parsley.
FARRO RISOTTO WITH SWEET CORN AND TOMATOES
Here's a heartier, whole-grain alternative to traditional risotto that doesn't require as much attention or stirring. Pearled farro is a must for this recipe; the tough husks have been removed so the grains cook in less time. The farro simmers in a quick homemade corn stock that makes use of the leftover corn cobs and imparts a rich corn flavor. Finally, fresh tarragon gives this risotto a lot of personality, but basil would be a fresh substitute.
Provided by Lidey Heuck
Categories dinner, grains and rice, vegetables, main course, side dish
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Using a sharp knife, cut the corn kernels off the cob, cutting as close to the cob as possible. Set the kernels aside and reserve the cobs.
- Make the corn stock: Holding the cobs over a medium saucepan, use a spoon to scrape down the sides of the cobs to release any additional corn and juices. Break the cobs in half and add to the saucepan, along with 8 cups water and 1 teaspoon salt. Bring to a boil, lower the heat, and simmer for 15 minutes before starting the risotto. (Keep the stock and corn cobs simmering while you cook the risotto.)
- While the corn stock simmers, heat the oil and butter in a separate pot or Dutch oven over medium-low heat. Add the leeks and sauté until tender, 5 to 7 minutes. Add the farro and stir for 1 minute. Add the white wine and simmer until most of the liquid has evaporated.
- Increase the heat to medium and gradually add the corn stock, about 1 cup at a time, to the farro mixture. Cook, stirring occasionally, and adding more stock as the farro absorbs it.
- When the risotto has been cooking for 15 minutes, add the tomatoes, corn kernels, 1 teaspoon salt and 1/2 teaspoon pepper. Continue cooking, adding stock as necessary and stirring often, until the farro is tender, 10 to 15 more minutes. (You will use most - if not all - of the corn stock.) The risotto is done when the farro grains are tender and most of the liquid has been absorbed.
- Off the heat, stir in the Parmesan, tarragon and lemon zest. Season to taste with salt and pepper and serve immediately.
INSTANT POT® FARRO RISOTTO
The traditional Arborio rice is replaced with farro in this risotto recipe made in the Instant Pot®.
Provided by thedailygourmet
Categories Side Dish Grain Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and stir in farro. Cook and stir for about 2 minutes. Pour in chicken stock and stir to combine. Change to Manual setting. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add cream, mozzarella cheese, Parmesan cheese, and Greek seasoning. Stir until melted.
Nutrition Facts : Calories 307.7 calories, Carbohydrate 36 g, Cholesterol 43.2 mg, Fat 13.5 g, Fiber 0.1 g, Protein 14.9 g, SaturatedFat 7.4 g, Sodium 1009 mg, Sugar 0.9 g
More about "farro risotto recipes"
EASY MUSHROOM FARRO RISOTTO - A BEAUTIFUL …
From abeautifulplate.com
Ratings 99Calories 327 per servingCategory Pastas, Risottos, And Grains
- Place the chicken broth in medium saucepan and bring to a low simmer. Keep over very low heat.
- In a large Dutch oven (or heavy-bottomed pot), heat the butter over medium heat until melted and lightly bubbling. Add the onion, along with a generous sprinkle of kosher salt, and sauté over medium-low heat for 5 to 7 minutes, stirring often, until the onion is soft and translucent.
- Increase the heat to high. Add the sliced mushrooms and stir to combine. After a minute or so, the mushrooms will begin to sweat and release their moisture. Continue cooking for an additional 2 to 3 minutes, stirring occasionally, until the mushrooms have softened. Add the garlic and fresh thyme and sauté, stirring continuously, for 30 seconds or until fragrant. Season to taste with salt and pepper.
- Add the farro and toast over medium-high heat for 1 to 2 minutes, stirring continuously. The farro will crackle lightly and the pan should be mostly dry.
FARRO RISOTTO: FARRO RECIPE WITH MUSHROOMS …
From themediterraneandish.com
4.8/5 (39)Total Time 40 minsCategory SideCalories 366 per serving
- Add green onions, mushrooms and peas; saute for 3-4 minutes. Add fresh garlic and stir briefly until fragrant.
- Now add farro, sweet paprika, thyme, and a little salt and pepper. Cook for 4-5 minutes, stirring regularly.
- Meanwhile, in a separate pot, boil the vegetable broth. Add the boiling broth to the farro mixture.
FARRO RISOTTO - WELL PLATED BY ERIN
From wellplated.com
5/5 (17)Total Time 1 hrCategory Main Course, Side DishCalories 195 per serving
- In a large saucepan, melt the butter over medium-low heat. Add the shallot and cook until softened, about 6 minutes. Watch the heat and adjust as needed so that the shallot cooks but does not turn crispy and brown. Add the garlic, salt, and pepper. Let cook just until the garlic is fragrant, about 1 minute. Add the farro, increase the heat to medium, and cook for 1 to 2 minutes, stirring to coat the farro in the butter. The farro should begin to toast and the pan will be mostly dry.
- Add 3/4 cup of the broth and increase the heat to medium high. Stir until it is absorbed. Add remaining broth and the diced tomatoes in their juices (reserve the last 1 cup of broth for later).
- Give the pot a big stir and bring the mixture to a boil over medium high. Reduce the heat to a steady simmer, cover, and cook for 30 minutes. Stir the mixture vigorously every 15 minutes as it cooks, adding more broth if it becomes dry at any point.
- After the farro has been simmering 30 minutes, add the cherry tomatoes. Continue cooking, uncovered, for 15 to 20 additional minutes, or until the farro is tender throughout but maintains a good chew in the center (al dente), stirring it more frequently as the end of the cooking times nears. If the risotto becomes dry at any point, splash in a bit more vegetable broth or water.
ULTRA CREAMY FARRO RISOTTO RECIPE | LIVE EAT …
From liveeatlearn.com
Reviews 2Servings 4Cuisine ItalianCategory Main Dishes, Pastas
- Veggies: Melt butter in a large skillet over medium heat. Add onion, garlic, mushrooms, and thyme. Cook, stirring often, until onion is soft and mushrooms have sweat out their moisture, about 8 minutes.
- Simmer: Add vegetable broth, cover and cook until farro is tender but still a little chewy, 40 to 45 minutes. (If you have a parmesan rind, throw that in the pot now for extra cheesy flavor).
- Assemble: Stir in the parmesan to melt, then stir in the frozen peas. Season generously with salt and pepper, to taste. Serve immediately.
21 BEST FARRO RECIPES | RECIPES, DINNERS AND …
From foodnetwork.com
Author By
FARRO RISOTTO RECIPE - BARBARA LYNCH - FOOD …
From foodandwine.com
13 FARRO RECIPES
From allrecipes.com
7 BEST FARRO RECIPES - THE SPRUCE EATS
From thespruceeats.com
LATE SUMMER RECIPE: FARRO RISOTTO WITH CORN AND TOMATOES
From thekitchn.com
FARRO RISOTTO WITH MUSHROOMS AND SPINACH – INSTANT POT RECIPES
From recipes.instantpot.com
EASY, CREAMY PARMESAN FARRO RECIPE • UNPEELED JOURNAL
From unpeeledjournal.com
FARRO RISOTTO WITH MUSHROOMS & GREENS RECIPE | EATINGWELL
From eatingwell.com
FARRO RISOTTO RECIPE - I HEART VEGETABLES
From iheartvegetables.com
CHEESY FARRO-AND-TOMATO RISOTTO RECIPE - RAJAT PARR
From foodandwine.com
BEST FARRO RISOTTO RECIPE - HOW TO MAKE FARRO RISOTTO - FOOD52
From food52.com
FARRO RISOTTO [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
ITALIAN FARRO RISOTTO (FARROTTO) - WELL SEASONED STUDIO
From wellseasonedstudio.com
ASPARAGUS & MUSHROOM FARRO RISOTTO (INSTANT POT) - FANNETASTIC …
From fannetasticfood.com
TOMATO FARRO RISOTTO RECIPE WITH BASIL AND PARMESAN - FROM A …
From fromachefskitchen.com
You'll also love
Related Search