Farro is tasty and chewy and is great canvas for a variety of flavors. I used parboiled farro to save time. I make risotto with farro in a very unconventional way! Any protein could be added to make this into a main dish - chicken and shrimp are especially good. —Leith Devine
2 1/2 cups
Chicken or vegetable broth
Butternut Squash, cooked and chopped into cubes
Salt to taste
Pepper to taste
Parmesan cheese, grated
In This Recipe
Cook the parboiled farro by adding 2 cups of water and 1 cup farro to a pot on the stove. Bring to a boil, then reduce to a simmer until water is absorbed, approximately 30 minutes.
Add 2 cups chicken stock to the cooked farro, bring to a boil, then reduce to a simmer and come back when the stock is almost absorbed, about 30-40 minutes. The farro will be much less chewy but very delicious.
Add another 1/2 cup chicken stock and the butternut squash cubes. Bring to a boil, reduce to a simmer and stir until the farro is creamy.
Add curry powder (use more if you like, of course), salt and pepper to taste. Stir and correct for flavor.
Add parmesan cheese and turn off heat. Stir in butter for richness.