Farrotto with Greens and Parmesan

Cooking Light
This spin on Italian risotto uses spelt, or farro, instead of rice.
4 servings (serving size: 1 cup)

Ingredients

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1 tablespoon olive oil
2 1/4 cups chopped red onion
4 garlic cloves, minced
1 cup uncooked spelt (farro), rinsed and drained
1 cup Chardonnay or other dry white wine
1 (14 1/2-ounce) can vegetable broth
2 cups water
1/4 teaspoon freshly ground black pepper
4 cups chopped gourmet salad greens
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese

Preparation

Heat oil in a large saucepan over medium-high heat. Add onion and garlic; sauté 7 minutes or until golden brown, stirring frequently. Add spelt; sauté 2 minutes. Stir in wine; cook 3 minutes. Add broth; cook 12 minutes or until liquid is nearly absorbed, stirring frequently. Stir in water and pepper; cook 12 minutes or until liquid is nearly absorbed, stirring frequently. Remove from heat. Stir in lettuce and cheese.

Created date

March 2005

Nutritional Information

Calories 283
Caloriesfromfat 28 %
Fat 9 g
Satfat 2.9 g
Monofat 3.6 g
Polyfat 0.4 g
Protein 12.1 g
Carbohydrate 44.8 g
Fiber 10.2 g
Cholesterol 15 mg
Iron 3.1 mg
Sodium 605 mg
Calcium 220 mg