FARROTTO RECIPES
PARMESAN FARROTTO | AMERICA'S TEST KITCHEN
This Italian grain’s flavorful bran layer makes it a challenge to coax into creamy farrotto.
Provided by America's Test Kitchen
Yield Serves 6
Number Of Ingredients 1
FARROTTO WITH ARTICHOKES RECIPE | EATINGWELL
Here farro stands in for rice in a risotto-like dish, full of tomatoes, artichokes and fresh basil.
Provided by Marie Simmons
Categories Healthy Basil Recipes
Total Time 1 hours 0 minutes
Number Of Ingredients 15
Steps:
- Place farro in a large saucepan and cover with about 2 inches of water. Add sage and rosemary. Bring to a boil; reduce the heat and simmer, uncovered, until the farro is tender but still firm to the bite, 20 to 30 minutes. Remove the herbs and drain.
- Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until soft and beginning to brown, 3 to 5 minutes. Add garlic and cook, stirring, for 1 minute. Stir in the farro, tomatoes, artichokes, basil, salt, pepper and crushed red pepper.
- Add 1/2 cup broth (or water), bring to a boil over medium heat and cook, stirring, until most of the broth is absorbed. Repeat with the remaining broth (or water), adding it in 1/2-cup increments and stirring until it's absorbed, until the farro is creamy but still has a bit of bite, about 10 minutes total. Stir in 1/4 cup cheese and lemon zest. Serve sprinkled with the remaining 1/4 cup cheese.
Nutrition Facts : Calories 267 calories, CarbohydrateContent 44.6 g, CholesterolContent 7.5 mg, FatContent 6.2 g, FiberContent 7.9 g, ProteinContent 10.4 g, SaturatedFatContent 2.2 g, SodiumContent 566.3 mg, SugarContent 5.2 g
More about "farrotto recipes"
FARROTTO WITH ARTICHOKES RECIPE | EATINGWELL
Here farro stands in for rice in a risotto-like dish, full of tomatoes, artichokes and fresh basil.
From eatingwell.com
Reviews 5
Total Time 1 hours 0 minutes
Category Healthy Basil Recipes
Calories 267 calories per serving
From eatingwell.com
Reviews 5
Total Time 1 hours 0 minutes
Category Healthy Basil Recipes
Calories 267 calories per serving
- Add 1/2 cup broth (or water), bring to a boil over medium heat and cook, stirring, until most of the broth is absorbed. Repeat with the remaining broth (or water), adding it in 1/2-cup increments and stirring until it's absorbed, until the farro is creamy but still has a bit of bite, about 10 minutes total. Stir in 1/4 cup cheese and lemon zest. Serve sprinkled with the remaining 1/4 cup cheese.
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CORN FARROTTO RECIPE | BON APPÉTIT
Bearman makes risotto with nutritious whole-grain farro instead of rice.
From bonappetit.com
Reviews 3.5
From bonappetit.com
Reviews 3.5
- Divide farrotto among bowls. Top with vegetable mixture, dividing equally. Serve immediately.
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RED WINE AND PARMESAN FARROTTO RECIPE | COOKING LIGHT
We use the standard risotto cooking method, adding warm stock to the grains gradually while stirring. This approach takes longer than boiling, so quick-cooking farro saves time.
From cookinglight.com
Total Time 40 minutes
Calories 293 per serving
From cookinglight.com
Total Time 40 minutes
Calories 293 per serving
- Place stock in a microwavable measuring cup or glass bowl. Microwave at high until hot, about 2 minutes. Heat oil in a large Dutch oven over high. Add onion, garlic, and thyme; cook, stirring occasionally, 2 minutes. Add farro; cook, stirring occasionally, until toasted, about 4 minutes. Stir in wine. Bring to a boil; cook until nearly evaporated, about 1 minute. Add 2 1/2 cups hot stock; bring to a boil. Reduce heat to medium; simmer until farro is very tender, adding hot stock, 1 cup at a time, stirring until incorporated after each addition, about 25 minutes total. (You may have leftover stock.) Remove from heat. Stir in grated cheese, butter, and pepper. Sprinkle with parsley and shaved cheese.
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FARRO WITH MUSHROOMS RECIPE - NYT COOKING
Farro is chewier than Italian rice and doesn’t release starch when it’s cooked, so there’s no need to stir it the way you’d stir a risotto. This hearty dish has a rich, earthy flavor. Although it takes about twice as long as a risotto to cook, it doesn’t require tending.
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
Calories 323 per serving
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
Calories 323 per serving
- Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the fresh mushrooms. Cook, stirring, until they begin to soften and sweat. Add salt to taste, the garlic and rosemary. Continue to cook, stirring often, until the mushrooms are tender, about five minutes. Add the farro and reconstituted dried mushrooms. Cook, stirring, until the grains of farro are separate and beginning to crackle, about two minutes. Stir in the wine and cook, stirring until the wine has been absorbed. Add all but about 1 cup of the stock, and bring to a simmer. Cover and simmer 50 minutes or until the farro is tender; some of the grains will be beginning to splay. Remove the lid, and stir vigorously from time to time. Taste and adjust seasoning. There should be some liquid remaining in the pot but not too much. If the farro is submerged in stock, raise the heat and cook until there is just enough to moisten the grains, like a sauce. If there is not, stir in the remaining stock. If not serving right away, cover and let stand. Just before serving, bring back to a simmer, add the Parmesan, parsley and pepper, and stir together. Remove from the heat and serve.
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"FARROTTO" WITH BUTTERNUT, GRUYèRE, & HAZELNUTS RECIPE ...
Cubes of butternut squash hold their shape and bite, and stand out wonderfully against the farro background in "Farrotto" with Butternut, Gruyere, and Hazelnuts. Grated Gruyere cheese and chopped hazelnuts add the perfect touch of fat and salt at the end of this vegetarian main dish.
From myrecipes.com
Reviews 4
Total Time 1 hours 20 minutes
Calories 449 calories per serving
From myrecipes.com
Reviews 4
Total Time 1 hours 20 minutes
Calories 449 calories per serving
- Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add leek; sauté 5 minutes or until tender, stirring frequently. Add farro and garlic; cook for 1 minute, stirring constantly. Stir in wine; cook 1 minute or until wine evaporates. Add 1 cup water; cook 8 minutes or until liquid is nearly absorbed, stirring frequently. Add 2 more cups water, 1 cup at a time, stirring until each portion is absorbed before adding the next (about 30 minutes total). Stir in remaining 1 cup water, squash, sage, salt, and pepper. Cover, reduce heat, and simmer 30 minutes or until squash is just tender, stirring occasionally. Stir in cheese; sprinkle with nuts. Serve immediately.
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HOW TO MAKE CREAMY PARMESAN FARROTTO - YOUTUBE
From m.youtube.com
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PARMESAN FARROTTO - DAILY MEDITERRANEAN DIET
Aug 26, 2018 · Parmesan Farrotto SERVES 6 VEG WHY THIS RECIPE WORKS Italian farrotto is essentially a risotto-style dish made with farro in place of the usual Arborio rice. Although it is made with a similar method, farro’s more robust, nutty flavor gives the dish new dimension.
From dailymediterraneandiet.com
From dailymediterraneandiet.com
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PAREMESAN FARROTTO RECIPE | EPICURIOUS.COM
Apr 11, 2019 · Reduce heat to medium-low to maintain gentle simmer. Melt 2 tablespoons butter in large dutch oven over medium-low heat. Add onion and cook, stirring frequently, until softened, 3 to 4 minutes ...
From epicurious.com
From epicurious.com
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FARROTTO PRIMAVERA | ITALIAN FOOD FOREVER
May 19, 2012 · Farrotto is simply a dish that uses farro in place of rice and cooks it in the same fashion as you would to make a traditional risotto dish. Farro is much different from rice as it has a nutty flavor and slightly chewy texture (if cooked properly) so while risotto pairs well with everything from seafood to roasted meats, farrotto is best served with heartier dishes such as grilled or roasted ...
From italianfoodforever.com
From italianfoodforever.com
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EASY MUSHROOM FARRO RISOTTO (HOW TO ... - A BEAUTIFUL PLATE
Feb 19, 2019 · 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.
From abeautifulplate.com
From abeautifulplate.com
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20+ BEST FARRO RECIPES | RECIPES, DINNERS AND EASY MEAL ...
Get the Recipe: Crab Farrotto with Peas Charlie Bird's Farro Salad. Ina’s secret to flavorful farro? She cooks the grain in a combination of apple cider and water for a subtle touch of sweetness.
From foodnetwork.com
From foodnetwork.com
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RECIPE: GARLIC BASIL SHRIMP FARROTTO - KITCHN
May 01, 2019 · Made with farro instead of the traditional rice, the result is a whole-grain version of one of my favorite dishes, which serves as a well-rounded meal with the addition of shrimp.It’s earthy, with a nice chew that balances the creaminess, yet bright, thanks to fresh garlic, basil, and lemon juice.
From thekitchn.com
From thekitchn.com
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MUSHROOM AND PEA FARROTTO | GIADZY
Mushroom and Pea Farrotto. 90 Serves 4. As seen on: Giada in Italy, Episode 11. Sunday Supper. Heat a 3 1/2 qt pan over medium high heat. Add 2 tablespoons of oil and heat another 30 seconds. Add the mushrooms to the pan and cook, stirring often, for 8 to 10 minutes or until they golden brown and all of the water has cooked out. Remove the ...
From giadzy.com
From giadzy.com
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SCALLOPS AND CREAMY TUSCAN FARROTTO RECIPE - HOME CHEF
Farrotto is risotto made with a grain other than rice, and in this case, that's farro, a nutty grain that's as old as Mesopotamia and the pharaohs. (It was found in their tombs.) It adds a bit of extra texture and bite here, making a delightful tomato-y bed for these succulent scallops. This farrotto is far out… toe. Tip: You don't need Paul Sorvino wielding a razor blade to get super thin ...
From homechef.com
From homechef.com
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