Farro Risotto Recipes

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FARRO RISOTTO WITH FENNEL

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 0



Farro Risotto with Fennel image

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



Wild Mushroom and Sun-Dried Tomato Farrotto (Farro Risotto) image

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.

1 cup farro
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3 cups assorted wild mushrooms (cremini, shiitake, oyster, wood ear), cleaned and roughly chopped
2 cloves garlic, minced
1 shallot, finely diced
1/2 cup dry white wine
6 cups (1 1/2 quarts) low-sodium chicken stock, warmed
1/2 cup diced rehydrated sun-dried tomatoes
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup finely grated Parmesan
1/2 cup sour cream
3 tablespoons chopped fresh flat-leaf 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



Farro Risotto With Sweet Corn and Tomatoes image

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.

3 ears fresh corn, husks and silk removed
Kosher salt and black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 cups thinly sliced leeks, white and light green parts (1 to 2 leeks)
1 1/2 cups pearled farro (see Tip)
1/2 cup dry white wine
1 cup cherry tomatoes (about 6 ounces), halved
3/4 cup freshly grated Parmesan (about 2 ounces)
2 teaspoons chopped fresh tarragon or basil
1 teaspoon lemon zest

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



Instant Pot® Farro Risotto image

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

1 tablespoon butter
1 cup farro
2 cups chicken stock
2 tablespoons heavy whipping cream
¾ cup grated mozzarella cheese
½ cup grated Parmesan cheese
1 teaspoon Greek seasoning (such as Cavender's®)

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