FARRO RESTAURANT MENU RECIPES

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FARRO RISOTTO RECIPE - BARBARA LYNCH | FOOD & WINE



Farro Risotto Recipe - Barbara Lynch | Food & Wine image

Barbara Lynch slowly stirs nutty grains of farro with white wine, butter and cheese. The result isn’t really a classic risotto—the grains don’t melt into each other like those of Arborio rice—but more like a creamy pasta dish, such as macaroni and cheese. Slideshow:  More Risotto Recipes 

Provided by Barbara Lynch

Total Time 45 minutes

Yield 4

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
1 small white onion, finely chopped
1 1/2 cups farro (10 ounces)
1/4 cup dry white wine
3 cups water
1/2 cup heavy cream
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 teaspoons unsalted butter
Salt and freshly ground pepper

Steps:

  • In a large saucepan, heat the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 6 minutes. Add the farro and cook for 1 minute, stirring to coat it with the oil. Add the wine and cook, stirring until it is absorbed, about 2 minutes.
  • Add the water, 1 cup at a time, and cook, stirring, until absorbed between additions. The farro is done when it is al dente and suspended in the thick, creamy liquid, about 25 minutes total.
  • Stir in the heavy cream, the cheese and butter and simmer until the risotto has thickened, about 5 minutes longer. Season with salt and pepper and serve.

VEGETARIAN FARRO SKILLET RECIPE: HOW TO MAKE IT



Vegetarian Farro Skillet Recipe: How to Make It image

Farro is a type of wheat that was popular in ancient Rome. A good source of fiber, it includes more protein than most grains, making it a smart choice for meatless meals like this vegetarian farro skillet dish. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 servings.

Number Of Ingredients 14

1 tablespoon canola oil
1 medium onion, chopped
1 medium sweet red pepper, chopped
3 garlic cloves, minced
1 can (14-1/2 ounces) vegetable broth
1 can (14-1/2 ounces) diced tomatoes
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 small zucchini, halved and cut into 1/2-inch slices
1 cup farro, rinsed
1 cup frozen corn
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
Chopped fresh cilantro

Steps:

  • Heat oil in a large skillet over medium-high heat. Add onion and pepper; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in broth, tomatoes, beans, zucchini, farro, corn, cumin, salt and pepper.
    Bring to a boil. Reduce heat; cover and simmer until farro is tender, 25-30 minutes. Sprinkle with cilantro.

Nutrition Facts : Calories 416 calories, FatContent 8g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 757mg sodium, CarbohydrateContent 73g carbohydrate (10g sugars, FiberContent 15g fiber), ProteinContent 14g protein.

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