A whole grain spin off of traditional white rice risotto.
My Private Note
Units: US | Metric
- 1Heat stock in its own pan.
- 2In a separate heavy bottom sauce pan, place olive oil and 1/2T butter.
- 3Add to oil and butter the onion, garlic, and celery, and cook over very low heat for about 15 minutes, until all vegetables are soft, and not colored.
- 4At this point, add the Farro and turn up the heat to medium.
- 5The Farro will be slightly frying, keep stirring.
- 6After a minute or two, add the vermouth, and keep stirring.
- 7Once wine has cooked into faro, add a good ladle of stock.
- 8Turn down the heat to a simmer, and keep stirring and adding stock as the farro absorbs liquid.
- 9After about 15 minutes, check for doneness.
- 10The farro should be chewy, but soft - not crunchy.
- 11If it is not finished, keep adding stock and stirring until you are happy with the texture. Remember, faro is a chewy grain.
- 12Once finished, add the rest of the butter, and the parmesan cheese.
- 13Cover with lid off heat and allow to rest for 2 minutes.
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Nutritional Facts for Farro Risotto Bianco
Serving Size: 1 (107 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 113.4
- Calories from Fat 62
- Total Fat 6.9 g
- Saturated Fat 2.1 g
- Cholesterol 6.5 mg
- Sodium 72.2 mg
- Total Carbohydrate 4.7 g
- Dietary Fiber 0.9 g
- Sugars 2.0 g
- Protein 1.2 g
The following items or measurements are not included:
vegetarian chicken broth