When you look into your cabinets do you have that one thing that you just don’t know what do with? Farro is that thing for me. I bought it on a whim last month at Trader Joe’s and it was perfect timing for The Secret Recipe Club this month!
My pick this month was our fearless leader for Group A, Jane, of The Heritage Cook. I had the hardest time picking something out… and then I remembered that bag of farro that was sitting in my cabinet. I knew I had to make something with it! Thankfully Jane had a whole bunch of farro recipes but I picked something to make the cheese lover in me happy. Creamy Farro.
This is like a farro risotto, and if you use all chicken or vegetable broth you get great flavor. I made one tiny substitution, asiago for parmesan. It’s hard to believe but we didn’t have any in our cheese drawer. I really don’t know how that happened! We ALWAYS have a big block of parm. And while risotto sounds difficult, this isn’t one where you have to sit and stir the whole time. I would call this comfort food in a bowl, hearty and delicious! The change up to farro was a great one.
Creamy Farro
Prep Time: 10 minutes
Cook Time: 15 minutes
Keywords: entree
6064260Ingredients (Serves 4)
- 1 medium onion, finely minced
- 2 tbsp olive oil
- 1 cup dry Farro
- 1/4 cup dry white wine
- 1/4 cup water
- 4 cups chicken stock (or vegetable stock for a vegetarian option)
- 1/2 cup grated Parmesan cheese (or asiago)
- 2 tsp spice blend (I used an Italian blend)
- Salt/Pepper
Instructions
Combine the water and chicken stock (or vegetable stock) in a medium saucepan and bring to a simmer. Keep warm on a back burner while you sauté the onions.
In a heavy bottomed pan over low heat, sweat the minced onion in olive oil until translucent. When the onions are softened, add the farro and slowly toast until it becomes aromatic, it will smell a little like toasted bread.
Add the white wine and water, and cook until dry. Slowly add small ladles of the hot chicken stock to the farro allowing the liquid to be absorbed before adding more, stirring occasionally. Make sure you leave a ladle-full of stock in the pan – you’ll use it in a minute. Season lightly with pepper.
Cook until the farro is tender and remove from the heat. Add one ladle of stock and fold in the Parmesan cheese and spice blend. Taste and add pepper if desired. Serve immediately.
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