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Ingredients
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1 cup
farro
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6 cups
low-sodium vegetable broth
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3 tablespoons
extra virgin olive oil
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2 tablespoons
unsalted butter
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1
large shallot, chopped
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1/4 teaspoon
kosher salt
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1/4 teaspoon
freshly ground black pepper
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1/4 cup
white wine
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2 tablespoons
lemon juice
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2 tablespoons
lemon test
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1/2 cup
pecorino romano {optional}
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salt & pepper {to taste} before serving
Directions
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Cook's Notes
• Soak the farro in water for 30 minutes and drain well.
• Heat the vegetable broth in a small saucepan and keep warm over low heat.
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In a large saucepan, heat the oil and butter over medium heat. Add the shallots and season with salt and pepper. Cook until softened, about 2 minutes. Add the drained farro, stirring constantly until toasted, about 3 minutes. Add the wine and stir until evaporated, about 2 minutes. Add 1 ladle {½ cup} of hot broth and stir constantly until completely absorbed. Continue adding the remaining broth, 1 ladle at a time, until the farro is creamy and tender, about 30 minutes. Turn off the heat and stir in the lemon juice, lemon zest, and pecorino romano. Season with salt and pepper if needed. Transfer to a bowl and serve.
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