RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2700
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| Recipe Name: |
Farro and Vegetable Risotto |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2014-05-15
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Grains/Nuts |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.45
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Bring a medium saucepan of salted water to a boil. Add the farro, lower the heat to a gentle boil, and cook until chewy but no longer hard, about 15 minutes. Drain and spread the farro out on a rimmed baking sheet to cool evenly.
Heat 1 tablespoon olive oil in a medium sauté pan over medium-high heat. Add the carrots and season with salt and a pinch of crushed red pepper. Cook, stirring, for 1 minute, then add the squash and zucchini. Season again and cook, adding additional oil, if needed and stirring, until the vegetables are just tender, about 2 minutes. Remove from the heat and reserve.
In a medium saucepan, heat 2 tablespoons olive oil over medium-high heat. Add the farro and 1/2 cup of the stock and bring to a boil, stirring, until the broth is almost completely absorbed, about 4 minutes. (Do not let the pot become completely dry.) Add another 1/2 cup stock, stirring, until the pan is almost dry. Season with a little salt, then add the remaining 1/2 cup stock and the sautéed vegetables. Cook, stirring, for 2 minutes.
Take the pan off the heat and stir in the butter. Add the cheese and stir, shaking the pan to help release the starch. Season with salt, a tiny pinch of crushed red pepper, and a few grinds of black pepper. Cover the pot and let sit for 5 minutes. Stir in the tomatoes and scallions and season to taste.
To serve, spoon onto plates, top with short ribs and ladle braising liquid over the top. |
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| Nutrition per Serving: |
| Calories: |
89 |
Total Carbs: |
10.9 |
Net Carbs: |
8.7 |
| Cholesterol: |
-0.2 |
Fat: |
4.1 |
Protein: |
2.19 |
| Fiber: |
2.17 |
Sodium: |
28.17 |
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