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39 Comments
TEE
May 7, 2020
HI Cooks, yum-yum, looks good, is it possible to download some of these Delicious looking recipes?
Jill T.
April 24, 2017
Do you recommend sweet or hot paprika? I didn't realize there were so many varieties!
Nora
April 5, 2017
How do people feel when they post a great recipe and others immediately begin to riff on it? Happy, I hope. I made this with spelt, because I had it, and spinach because I had it. Delicious. I can imagine keeping meal-sized portions of the cooked grain in the freezer for quick meals. I think a poached egg, or chicken, or sausage, or shrimp, or Greek olives, or marinate artichoke hearts, or almost anything would keep me riffing forever.
Alexandra S.
April 5, 2017
So happy to hear this, Nora! Poached egg sounds so good here. Happy riffing :)
arcane54
April 2, 2017
Looks delicious! I have some shrimp I was going to add the a risotto Milanese tonight, but this might be my new dinner. For those of you seeking as easier risotto (almost one-pot; definitely little-stir) Cook's Illustrated had a great recipe in their May 2010 issue. I've had fantastic results with many variations on this recipe - mushrooms, chicken, shrimp, saffron, different cheeses....
Terri
April 2, 2017
Yes......this sounds incredible but we need to know how much water/broth to use !
I want to prepare this tonight !! Please hurry !!!
I want to prepare this tonight !! Please hurry !!!
Alexandra S.
April 2, 2017
Hi Terri,
It's 3 cups of water. Be sure to click over to the recipe, where the instructions
are: https://food52.com/recipes/69561-farro-risotto-with-greens-and-feta
Happy cooking!
It's 3 cups of water. Be sure to click over to the recipe, where the instructions
are: https://food52.com/recipes/69561-farro-risotto-with-greens-and-feta
Happy cooking!
Lori
April 2, 2017
Click on the recipe button. She explains how much liquid to use in the instructions.
Lori
April 2, 2017
Click on the recipe button. She explains how much liquid to use in the instructions.
Fiona B.
April 2, 2017
sounds delicious, but as someone who has to be gluten-free, not an option, sadly!
Alexandra S.
April 2, 2017
Darn! Do you like arborio rice? I think that will work just fine, but you'll have to add the water incrementally, and you might need more than the 3 cups, but you can just add more as needed.
Fiona B.
April 2, 2017
Thanks, I do love arborio rice--just wanted something a little less labor intensive. This sounds wonderful. Maybe I'll try with barley and see how it tastes.
Jenni
April 2, 2017
I think that Ina Garten has a recipe for a risotto made with arborio rice, which you cook in the oven, if not there is definitely a recipe out there, actually I've just checked, there are a fair few.
Adrian S.
April 3, 2017
You can add 2/3 the liquid in the beginning cook until absorbed than gradually add the Remaining liquid
Kim C.
April 2, 2017
You mention in the text that you sub veggie broth for water, but I don't see in the recipe how much broth to use. Could you let me know if you add broth in this recipe. Thx
Alexandra S.
April 2, 2017
Hi Kim,
I do use water, and I use 3 cups. Be sure to click over to the recipe for the full instructions: https://food52.com/recipes/69561-farro-risotto-with-greens-and-feta
I do use water, and I use 3 cups. Be sure to click over to the recipe for the full instructions: https://food52.com/recipes/69561-farro-risotto-with-greens-and-feta
Evelyn A.
April 2, 2017
This sounds amazing, but I can't stand feta!!!! Can I substitute fontina or mozzarella?
Alexandra S.
April 2, 2017
absolutely! fontina melts so beautifully, but if you keep it in cubes, it will hold its shape nicely at least initially. And I think those teensy balls (ciliegine) of mozzarella would be great, too.
vivavalencia
March 31, 2017
This sounds fantastic but I don't have access to grains like barley or farro... could I use arborio, brown or wild rice? What adjustments might need to be made?
Alexandra S.
April 1, 2017
Hey Viva!
I think you might have to add the liquid more incrementally if you use arborio rice, and you may need more, but that will be an easy adjustment — just add the water by the 1/2 cup or so, cook until it's absorbed, add more, and cook until the rice is cooked. Brown rice will take longer and you most likely will need more water. Wild rice might take less time than farro, but I don't know for sure, and I don't know how to advise re time — i'd look at your package and see what they advise re times/liquids.
I think you might have to add the liquid more incrementally if you use arborio rice, and you may need more, but that will be an easy adjustment — just add the water by the 1/2 cup or so, cook until it's absorbed, add more, and cook until the rice is cooked. Brown rice will take longer and you most likely will need more water. Wild rice might take less time than farro, but I don't know for sure, and I don't know how to advise re time — i'd look at your package and see what they advise re times/liquids.
Denise L.
April 2, 2017
Ive made Ina Gartens parmesean rissoto and its baked; no stirring. Just google that to get the gist.
Fresh T.
March 31, 2017
Another Ali winner! Thanks so much! I so often lean away from Ottolenghi books because of the massive complexity in most of them. Or at least that's how it seems to my tired brain. I yearn for the flavors, but don't have the stamina day in and day out to cook complicated or long recipes. Thanks again for the wonderful suggestion.
scott.finkelstein.5
March 30, 2017
Wouldn't this be orzotto?
AnneHD
March 30, 2017
Well, since it's made with farro (instead of rice or barley/orzo) : "farrotto" ;)
Traci Y.
March 30, 2017
All in one pot! Love the greens and lemon peel, Alexandra. They elevate the dish!
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