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July 31, 2018

Farro risotto

July 31, 2018/ Lucy Waverman

Serves: 4

INGREDIENTS

2 tablespoons olive oil
1 cup chopped onion
1 cup farro
5 cups water or stock
2 tablespoons whipping cream
1 tablespoon butter
Salt and freshly ground pepper
2 tablespoons chopped parsley

METHOD

Heat oil in a heavy pot over medium heat. Add onion and sauté 2 minutes or until softened. Add farro and sauté 1 minute longer.

Add 2 cups water or stock and let simmer briskly until partially absorbed, 5 to 6 minutes. Add 2 more cups water or stock and increase heat to medium-high. Boil, stirring occasionally, until most of the water has been absorbed, 12 to 18 minutes. Add remaining water or stock and cook 5 to 10 minutes more or until farro is al dente and creamy. Stir in cream and butter. Remove from heat. Season with salt and pepper and stir in parsley.

Lucy Waverman's Kitchen

Lucy Waverman's Kitchen

All recipes

Lucy Waverman's Kitchen

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Farro risotto

INGREDIENTS

METHOD