Risotto-Style Farro
Risotto-Style Farro
With the flavor of a classic risotto and the toothsome, chewy texture of farro, this dish is farro-out!
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20 min
Prep Time
1 hr
Total Time
4
servings Ingredients
1 12 cups uncooked farro
14 cup Land O Lakes® Butter
1 small (12 cup) onion, chopped
1 teaspoon pepper
12 teaspoon salt
3 cups sliced shiitake mushroom caps
12 cup white wine or chicken broth
3 cups reduced-sodium chicken broth
12 cup shredded Parmesan cheese
12 cup Land O Lakes® Half & Half
1 tablespoon chopped fresh sage
Shredded Parmesan cheese, if desired
Chopped fresh sage, if desired
How to make
-
STEP 1
Place farro into bowl; pour enough boiling water over to cover. Let stand 15 minutes; drain well.
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STEP 2
Melt butter in saucepan over medium-high heat until sizzling. Add onions, pepper and salt; cook 3 minutes or until onion is softened. Add mushrooms; cook 4 minutes or until softened. Remove a few mushroom slices for garnish, if desired. Add drained farro; stir to coat. Continue cooking 2 minutes or until farro begins to toast and darkens. Add wine; cook, stirring occasionally, until wine evaporates.
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STEP 3
Add 1/2 cup chicken broth; continue cooking, stirring occasionally, until broth is absorbed. Continue adding broth, 1/2 cup at a time, 30-35 minutes or until each addition of broth is absorbed before adding more.
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STEP 4
Stir in Parmesan cheese, half & half and sage; cook 5 minutes or until half & half is absorbed. Garnish with reserved mushroom slices, additional Parmesan and sage, if desired. Serve immediately.
340 Calories
18 Fat (g)
50 Cholesterol (mg)
1010 Sodium (mg)
27 Carbohydrates (g)
3 Dietary Fiber
13 Protein (g)
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