Friday, December 2, 2011

Risotto Style Farro

Farro is an Italian grain and has kind of a nutty flavor.  It works well risotto style!  I had so much fun creating this dish with Michele at Power Camp this week!  Here's to many more creations together, Michele! xo

2 T Olive Oil
1 Large Onion, Chopped
4 Garlic Cloves,  Finely Chopped
1 t Red Pepper Flakes
2 C Farro
2 C Dry White Wine, Chardonnay or Sauvignon Blanc
2 t Fresh Sage, Chopped
1 T Fresh Basil, Chopped
2 t Fresh Thyme, Chopped
4 -6 C Chicken or Vegetable Stock
3 C Kale, Roughly Chopped 3 C Swiss Chard or any other greens, Roughly Chopped
1 C Parmesan Cheese, Grated
1 C Romano Cheese, Grated
1 T Butter
Juice of 1 Lemon
Additional White Wine for the finish

In a medium sauce pan heat olive oil and add onions, garlic and red pepper flakes. saute until onions are translucent, 3-4 minutes.  Add farro and saute until farro is lightly brown.  Add wine, simmer and stir until almost all the liquid is gone.  Add 2 C stock.  Repeat until farro is cooked al dente.  Add kale & chard and stir until wilted.  Add cheese, stir until incorporated.  Before serving add butter and lemon and sprinkle with wine.
Enjoy!


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