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We use the standard risotto cooking method, adding warm stock to the grains gradually while stirring. This approach takes longer than boiling, so quick-cooking farro saves time.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey

Recipe Summary

active:
40 mins
total:
40 mins
Yield:
Serves 8 (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place stock in a microwavable measuring cup or glass bowl. Microwave at high until hot, about 2 minutes.

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  • Heat oil in a large Dutch oven over high. Add onion, garlic, and thyme; cook, stirring occasionally, 2 minutes. Add farro; cook, stirring occasionally, until toasted, about 4 minutes. Stir in wine. Bring to a boil; cook until nearly evaporated, about 1 minute. Add 2 1/2 cups hot stock; bring to a boil. Reduce heat to medium; simmer until farro is very tender, adding hot stock, 1 cup at a time, stirring until incorporated after each addition, about 25 minutes total. (You may have leftover stock.)

  • Remove from heat. Stir in grated cheese, butter, and pepper. Sprinkle with parsley and shaved cheese.

Nutrition Facts

293 calories; fat 9g; saturated fat 3g; protein 13g; carbohydrates 41g; fiber 6g; sugars 2g; sodium 460mg.
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