FARRO RISOTTO
Provided by Giada De Laurentiis
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, mix together the farro and 4 cups of water. Soak for 30 minutes and drain well.
- Heat the broth in a small saucepan and keep warm over low heat.
- In a large saucepan or Dutch oven, heat the oil and butter over medium heat. Add the shallots and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until softened, about 2 minutes. Add the drained farro and cook, stirring constantly until toasted, about 3 minutes. Add the wine and stir constantly until evaporated, about 2 minutes. Add 1/2 cup of the hot broth and stir constantly until completely absorbed. Continue adding the remaining broth, 1/2 cup at a time, until the farro is creamy and cooked through, about 30 minutes. Turn off the heat and stir in the currants, pine nuts, feta cheese, and the remaining salt and pepper. Transfer to a bowl and serve.
- Cook's Note: To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.
RISOTTO WITH ASPARAGUS, FRESH FAVA BEANS AND SAFFRON
Fava beans top my list of spring favorites. The 15 minutes that it will take you to shell and skin these high-protein, high-fiber treasures is time well spent, because their season is, sadly, a short one. A warning, though: fava beans are toxic to individuals with favism, caused by an inherited blood enzyme deficiency. Be cautious when trying fava beans for the first time.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h
Yield Serves four to six
Number Of Ingredients 13
Steps:
- Prepare the fava beans. Shell them while you bring a medium pot of water to a boil. Drop the beans into the water, and boil small favas for one minute, large favas for two minutes. Transfer at once to a bowl of ice-cold water. Drain. Remove the skins, using your thumbnail to open up the skin at the spot where the bean attached to the pod, then gently squeezing out the bean.
- Pour the stock or broth into a saucepan, and bring it to a boil. Add the asparagus, and blanch for three minutes. Remove the asparagus with a slotted spoon or skimmer, refresh in a bowl of cold water, drain and set aside. Turn down the heat under the stock, and keep at a simmer with a ladle nearby or in the pot. Make sure that it is well seasoned.
- Heat the oil over medium heat in a wide, heavy skillet or saucepan, and add the onion and 1/2 teaspoon salt. Cook, stirring, until tender, about three minutes. Add the garlic and the rice. Cook, stirring, until the grains of rice are separate and beginning to crackle, about one to two minutes. Rub the saffron between your thumb and fingers, and stir into the rice.
- Add the wine, and stir over medium heat until it has been absorbed by the rice. Begin adding the simmering stock, two ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly nor too quickly. Cook, stirring often, until the liquid is almost absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion - adding more stock when the rice is almost dry, then stirring - for 15 minutes. Then stir in the asparagus and the fava beans and another ladleful or two of stock. Continue adding stock and stirring the rice for another 10 to 15 minutes, until the rice is cooked al dente and the vegetables are tender. Add more stock to the rice, and stir in the Parmesan, pepper and chives. Remove from the heat. Taste and adjust salt. The rice should be creamy. Stir once and serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than lumping in a mound.
Nutrition Facts : @context http, Calories 529, UnsaturatedFat 8 grams, Carbohydrate 82 grams, Fat 12 grams, Fiber 15 grams, Protein 28 grams, SaturatedFat 3 grams, Sodium 1399 milligrams, Sugar 20 grams
FARROTTO WITH FAVA BEANS, TOMATO AND MARJORAM
Provided by Marian Burros
Categories weekday, one pot, appetizer, side dish
Time 45m
Yield 6 servings as an appetizer or side dish
Number Of Ingredients 10
Steps:
- In a bowl filled with warm water, soak farro overnight at room temperature.
- In a large, shallow pan over medium heat, add 1 1/2 tablespoons of the olive oil, the butter, shallots and garlic. Simmer 2 to 3 minutes, stirring continuously with a wooden spoon.
- Drain farro, and add to pan. When the grains are well coated with oil and butter, start adding hot water little by little, just enough to cover the farro. Stir often, and continue adding hot water if needed.
- After about 10 minutes of cooking, add the tomato. Keep stirring to prevent grains from sticking to pan. At this point the farro should be just about cooked, its texture al dente. Add fava beans; remove from heat.
- Add marjoram, cheese and remaining oil. Season with salt and pepper. Stir, and serve immediately.
Nutrition Facts : @context http, Calories 345, UnsaturatedFat 9 grams, Carbohydrate 45 grams, Fat 15 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 276 milligrams, Sugar 6 grams, TransFat 0 grams
More about "farro risotto with asparagus and fava beans recipes"
MARK BITTMAN'S SUPER ASPARAGUS-Y FARRO RISOTTO
From alexandracooks.com
5/5 (2)Category DinnerCuisine ItalianTotal Time 1 hr 20 mins
- Bring a pot of water to a boil. Add 1 tablespoon kosher salt. Trim off the asparagus tips and set aside. Divide the stalks into two equal portions. Coarsely chop one portion—this is going to get boiled and puréed. Chop the remaining portion into 1/4- to 1/2-inch slices and set aside with the tips. Boil the coarsely chopped asparagus stalks until soft, about five minutes. Use a spider or slotted spoon to remove the stalks from the pot and transfer to a colander. Rinse quickly under cold water or put in ice water; then drain and transfer the asparagus to a blender or food processor. Purée until smooth. Set aside. Boil the asparagus tips and thinly sliced stalks for 2 minutes more; then use a spider or slotted spoon to remove the asparagus pieces from the pot and transfer to a colander. Rinse quickly under cold water or put in ice water. You can use the pot of asparagus-cooking water as your risotto making liquid if you wish.
- Put stock or water in a medium saucepan over low heat. (If you are using the asparagus water, there’s no need to do this.) Put butter in a large, deep skillet or pot over medium heat. When it is hot, add onion, turn heat to low, and cook, stirring occasionally until it softens, 5 to 7 minutes.
- Add farro or rice and cook, stirring occasionally, until it is glossy, about 2 to 3 minutes. Add white wine or prosecco, stir, and let liquid bubble away. Add the salt. Add warmed stock (or asparagus water) ½ cup or so at a time, stirring occasionally. Each time stock has just about evaporated, add more.
- After 30 minutes, begin tasting the risotto. You want the grains to be tender but with a bit of crunch; it could take as long as 45 minutes total to reach this stage. When it does, stir in the asparagus purée and the remaining pieces of asparagus, being sure to drain the asparagus pieces first.
21 BEST FARRO RECIPES | RECIPES, DINNERS AND EASY MEAL IDEAS
From foodnetwork.com
Author By
SPRING VEGETABLE RISOTTO RECIPE
From seriouseats.com
Cuisine AmericanCategory MainsServings 6
BEST FARRO RISOTTO RECIPE - HOW TO MAKE FARRO RISOTTO
From food52.com
FARRO RISOTTO WITH WHITE BEANS AND GREENS
From todaysparent.com
EARLY SPRING RISOTTO WITH FAVA BEANS, ASPARAGUS …
From food52.com
EASY MUSHROOM FARRO RISOTTO - A BEAUTIFUL PLATE
From abeautifulplate.com
ULTRA CREAMY FARRO RISOTTO RECIPE
17 FRESH PEA RECIPES FOR SPRINGTIME AND BEYOND
From foodnetwork.com
Author By
ROASTED ASPARAGUS FARROTTO
From williams-sonoma.com
SPRING PEA AND ASPARAGUS RISOTTO
From cookieandkate.com
FARRO SALAD WITH ARUGULA, FAVA BEANS, AND ASPARAGUS
From food52.com
RISOTTO WITH FAVA BEANS, PEAS AND ASPARAGUS - JOANNE WEIR
From joanneweir.com
FARRO MUSHROOM RISOTTO - EASY & DELICIOUS - OH MY VEGGIES!
From ohmyveggies.com
FARRO AND ASPARAGUS RISOTTO RECIPE
From vice.com
EASY SPRING VEGETABLE FARRO RISOTTO - MOM'S KITCHEN HANDBOOK
From momskitchenhandbook.com
FARRO RISOTTO WITH ASPARAGUS & FAVA BEANS RECIPE
From reciperetreat.weebly.com
THE BEST QUICK AND EASY FARRO RISOTTO - FAMILYSTYLE FOOD
From familystylefood.com
FAVA BEAN RISOTTO WITH PARMESAN
From finedininglovers.com
PANCETTA PEA ASPARAGUS FARRO RISOTTO RECIPE - SALT & WIND TRAVEL
From saltandwind.com
FARRO RISOTTO RECIPE - BARBARA LYNCH
From foodandwine.com
You'll also love