Red Wine and Parmesan Farrotto

Active Time: 40 MinsTotal Time40 Mins
Yield: Serves 8 (serving size: 3/4 cup)

We use the standard risotto cooking method, adding warm stock to the grains gradually while stirring. This approach takes longer than boiling, so quick-cooking farro saves time.

Ingredients

  • 5 cups unsalted chicken stock
  • 1 1/2 tablespoons olive oil
  • 1 1/2 cups prechopped yellow onion
  • 6garlic cloves, chopped
  • 1large thyme sprig
  • 2 cups uncooked 10-minute farro (such as Trader Joes)
  • 1 cup dry red wine
  • 3 ounces Parmigiano-Reggiano cheese, divided (2 oz. grated and 1 oz. shaved)
  • 2 tablespoons unsalted butter
  • 3/4 teaspoon black pepper
  • 2 tablespoons torn fresh flat-leaf parsley

Nutritional Information

  • Calories 293
  • Fat 9g
  • Satfat 3g
  • Unsatfat 5g
  • Protein 13g
  • Carbohydrate 41g
  • Fiber 6g
  • Sugars 2g
  • Added sugars 0g
  • Sodium 460mg
  • Calcium 10% DV
  • Potassium 2% DV
  • Calories 293
  • Fat 9g
  • Satfat 3g
  • Unsatfat 5g
  • Protein 13g
  • Carbohydrate 41g
  • Fiber 6g
  • Sugars 2g
  • Added sugars 0g
  • Sodium 460mg
  • Calcium 10% DV
  • Potassium 2% DV

How to Make It

Step 1

Place stock in a microwavable measuring cup or glass bowl. Microwave at high until hot, about 2 minutes.

Step 2

Heat oil in a large Dutch oven over high. Add onion, garlic, and thyme; cook, stirring occasionally, 2 minutes. Add farro; cook, stirring occasionally, until toasted, about 4 minutes. Stir in wine. Bring to a boil; cook until nearly evaporated, about 1 minute. Add 2 1/2 cups hot stock; bring to a boil. Reduce heat to medium; simmer until farro is very tender, adding hot stock, 1 cup at a time, stirring until incorporated after each addition, about 25 minutes total. (You may have leftover stock.)

Step 3

Remove from heat. Stir in grated cheese, butter, and pepper. Sprinkle with parsley and shaved cheese.

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