I’ve tasted real risotto just a few times in my life. Each time it was really salty. I wanted to try a farro risotto, substituting farro instead of rice. Farro has more protein, and digests much slower than rice. Plus the flavor is similar to barley only nuttier. I discussed the ancient grain in my last post.
The farro cooked while I sautéed the vegetables. Doing so, REALLY cuts down on the “traditional” cooking time of risotto. The wine added a richness to the dish. The farro absorbs the wine as it cooks down.
The stock is my new favorite from Aldi, Simply Nature Organic low sodium Chicken Broth, read about it here.
Seriously, if you’re trying to cut down on processed foods, this is a very good start. You can pick up farro these days just about anywhere.
- 1 cup dried farro, prepared (makes 2 cups prepared)
1 pound mushrooms, chopped
1 small onion, peeled and diced
- 2 stalks celery, chopped
3 Tablespoons Extra Light Virgin Olive Oil
1 cup no sodium, no fat Chicken Broth, Kept Warm – Aldi
1 cup Pinot Grigio
Salt & Pepper to taste
3 T. Grated Parmesan
1/3 cup flat leaf parsley, chopped
Follow packaged directions to cook your farro. You can use chicken broth if you like as the liquid. I used water. It should simmer for 25 minutes.
In the mean time in a Dutch oven heat the oil and then add the onions and mushrooms. Sauté till soft.
Add the white wine and continue to cook until it is almost absorbed.
Continue to cook the farro over medium low heat stirring often, adding the chicken broth a ½ cup of the hot broth at a time.
Once the broth gets absorbed, the farro should be tender.
Season the farro with salt and pepper and remove from the heat.
Add the grated cheese and parsley and stir until combined