Farro Risotto
Try this Farro Risotto recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 2 onion small, dice
- 4 quarts farro soaked
- 1 1/2 pounds butter
- 1 quart parmesan grated
- 1 quart white wine
- 2-3 quarts water hot
- Carbohydrate 1994.15302897904 g
- Cholesterol 1744.43539289292 mg
- Fat 711.286356701437 g
- Fiber 301.627994165296 g
- Protein 537.068741703986 g
- Saturated Fat 416.26063283831 g
- Serving Size 1 1 Serving (4240g)
- Sodium 9055.1180701102 mg
- Sugar 1692.52503481375 g
- Trans Fat 53.265902126868 g
- Calories 15948 calories
Sweat onions in 1/2 lb of butter until soft, season with salt and pepper. Drain Farro and to onions. Toast Farro five minutes. Add white wine. Cook Farro until wine is reduced to almost dry, stirring continuously. Add hot water, 2-3 cups at a time. Each time stirring and cooking Farro until reduced to almost dry. Finish with the last pound of butter and the Parmesan. Adjust salt and pepper.
