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    You are in: Home / Recipes / Farro Risotto Bianco Recipe
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    Farro Risotto Bianco

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    redsparklies's Note:

    A whole grain spin off of traditional white rice risotto.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat stock in its own pan.
    2. 2
      In a separate heavy bottom sauce pan, place olive oil and 1/2T butter.
    3. 3
      Add 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.
    4. 4
      At this point, add the Farro and turn up the heat to medium.
    5. 5
      The Farro will be slightly frying, keep stirring.
    6. 6
      After a minute or two, add the vermouth, and keep stirring.
    7. 7
      Once wine has cooked into faro, add a good ladle of stock.
    8. 8
      Turn down the heat to a simmer, and keep stirring and adding stock as the farro absorbs liquid.
    9. 9
      After about 15 minutes, check for doneness.
    10. 10
      The farro should be chewy, but soft - not crunchy.
    11. 11
      If it is not finished, keep adding stock and stirring until you are happy with the texture. Remember, faro is a chewy grain.
    12. 12
      Once finished, add the rest of the butter, and the parmesan cheese.
    13. 13
      Cover with lid off heat and allow to rest for 2 minutes.

    Ratings & Reviews:

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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
    55%
    Total Fat 6.9 g
    10%
    Saturated Fat 2.1 g
    10%
    Cholesterol 6.5 mg
    2%
    Sodium 72.2 mg
    3%
    Total Carbohydrate 4.7 g
    1%
    Dietary Fiber 0.9 g
    3%
    Sugars 2.0 g
    8%
    Protein 1.2 g
    2%

    The following items or measurements are not included:

    vegetarian chicken broth

    cracked farro

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