Adapted from Martha Rose Shulman, NYT cooking
This recipe substitutes the rice from traditional risotto and uses farro instead. This recipe takes time to prep, so plan in advance! The starch that is released when breaking the farro up will create the cream-like sauce that makes the dish.
Prep Time:3 hours
Cook Time: 40 mins
½ cup farro
2 ¼ cups boiling water
4 ½ cups chicken stock
1 tbsp extra virgin olive oil
½ cups finely chopped onions
2 garlic cloves
¼ cup Apple cider Vinegar
¼ cup minced flat leaf parsley
1 tbsp chopped fresh marjoram
¼ cup grated parmesan cheese
Salt and pepper to taste
1- Place farro into a bowl and pour 2 cups of boiling water. Let sit for 3 hours or refrigerate overnight.
2- Drain farro and place into a food processor. Pulse 5-10 times to break farro. Some but not all should be broken. Scrape into bowl.
3- place stock into sauce pan and bring to a simmer.
4- In another saucepan, heat oil over medium heat. Add onions, and cook until tender (3-5 minutes).
5- Add garlic and cook (30 seconds).
6- Add farro and stir over medium heat until grains dry out.
7- Combine and heat ¼ cup water and apple cider vinegar in the pan.
8- Add and mix enough chicken stock to cover farro. Stir often, cook until stock is just about absorbed. Add another ladle full of stock. Repeat until farro is tender (about 25 minutes)
9- Add another ladle full of stock, with parsley, marjoram, and parmesan. Remove from heat. Serve immediately.
Nutritional Information (Per serving):
280 Calories, 9g fat (2.3sat fat), 12.7mg cholesterol, 30.0g carb, 4.1g fiber, 5g sugar, 12.4g protein.