Traditional risotto uses Arborio white rice to create the creamy texture from the rice’s high gluten content. Farro is an ancient, healthy whole grain that Italians have been eating for at least 2,000 years. It can be used in recipes ranging from salads to soups, and here it replaces Arborio rice. It doesn’t reach the same level of creaminess as Arborio, but butter and Parmigiano-Reggiano certainly help to achieve that texture.
For a pop of color on air (this was featured on WMUR’s Cook’s Corner today). I topped this with some feta cheese mixed with a Mediterranean spice blend.
- 2 tbs lemon-infused EVOO
- 6 tbs unsalted butter, divided
- 1 Vidalia onion, chopped
- 1 tsp ground cumin
- 2 c farro
- 1 c white wine
- 4 c low-sodium chicken or veggie broth
- 2c roasted carrot and cumin soup
- 1 c freshly grated Parmigiano-Reggiano
- 6 maple roasted carrots, sliced into coins
- Freshly ground sea salt and black pepper
What you do:
- Heat 2 tbs butter and EVOO in lg cast iron pot.
- Add onion and cumin.
- Season with salt and pepper.
- Cook about 5 min.
- Add farro and stir to coat.
- Cook about 5 min stirring constantly.
- Add wine and cook until absorbed, a couple of minutes.
- Lower heat and add bisque and 1 c broth.
- Continue simmering and adding 1 c liquid as liquid is absorbed, until farro is al dente, about 30 min.
- Add butter and cheese.
- Season with salt and pepper as needed.
- Stir in roasted carrot slices.