Parmesan Farrotto

By lorik

We prefer the flavor and texture of whole farro. Do not use quick-cooking or pearled farro. The consistency of farrotto is a matter of personal taste; if you prefer a looser texture, add more of the hot broth mixture in step 6.

Ingredients

• 1 1/2 cups whole farro
• 3 cups chicken broth
• 3 cups water
• 4 tablespoons unsalted butter
• 1/2 onion, chopped fine
• 1 garlic clove, minced
• 2 teaspoons minced fresh thyme
• Salt and pepper
• 2 ounces Parmesan, grated (1 cup)
• 2 tablespoons minced fresh parsley
• 2 teaspoons lemon juice

Details

Servings 6
Adapted from cooksillustrated.com

Preparation

Step 1

1. Pulse farro in blender until about half of grains are broken into smaller pieces, about 6 pulses.

2. Bring broth and water to boil in medium saucepan over high heat. Reduce heat to mediumlow to maintain gentle simmer.

3. Melt 2 tablespoons butter in large Dutch oven over medium-low heat. Add onion and cook, stirring frequently, until softened, 3 to 4 minutes. Add garlic and stir until fragrant, about 30 seconds. Add farro and cook, stirring frequently, until grains are lightly toasted, about 3 minutes.

4. Stir 5 cups hot broth mixture into farro mixture, reduce heat to low, cover, and cook until almost all liquid has been absorbed and farro is just al dente, about 25 minutes, stirring twice during cooking.

5. Add thyme, 1 teaspoon salt, and 3/4 teaspoon pepper and continue to cook, stirring constantly, until farro becomes creamy, about 5 minutes.

6. Remove pot from heat. Stir in Parmesan, parsley, lemon juice, and remaining 2 tablespoons butter. Season with salt and pepper to taste. Adjust consistency with remaining hot broth mixture as needed. Serve immediately.

NUTRITIONAL INFORMATION
Per Serving (Serves 6)
Calories 304 Cholesterol 30 mg Fat 12 g Sodium 734 mg Saturated 6 g Carbs 37 g
Trans 0 g Dietary Fiber 5 g Monounsaturated 3 g Sugar 5 g Polyunsaturated 1 g
Protein 13 g