Description
Spring flavors shine in this hearty farro risotto. Creamy, vibrant, and perfect for a light yet satisfying dinner.
Ingredients
Units
Scale
- 1 cups (237 ml) pearled farro
- 2 cups (473 ml) chicken broth
- 2-3 cups (473-710 ml) water
- 0.5 cups (118 ml) pistachios
- 0.5 cups (118 ml) frozen peas
- 2 oz (57 g) aged parmigiano reggiano
- 2-3 cloves garlic
- 3 tablespoons olive oil
- 1-2 splashes of white wine
- 1 bunch fresh mint
- 1 tablespoon butter
Instructions
- Heat a pan to medium heat with olive oil and minced garlic. Sauté until the garlic is fragrant but not brown.
- Add farro to the pan and toast with the oil and garlic.
- Pour in chicken stock to cover the farro and cook on medium-high heat until absorbed. Repeat this process 5-6 times, adding more stock or water (start with 2 cups chicken broth, then add 2-3 cups water) until the farro is chewy and soft (about 30-40 minutes).
- Once the farro is ready, stir in 1 tablespoon of butter (optional).
- Add thawed peas and warm through.
- Stir in torn mint leaves.
- Finish with chopped pistachios and shaved Parmesan cheese.
Notes
- For a richer flavor, use homemade chicken broth instead of store-bought.
- If you don’t have fresh mint, 1 teaspoon of dried mint can be substituted.
- Toasted farro adds nutty flavor; toast for 2-3 minutes until lightly browned before adding broth.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5
- Sodium: 300
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 70
- Fiber: 8
- Protein: 12
- Cholesterol: 20