A healthy whole grain twist on risotto. —nicolelupu
1 1/2 cups
farro (whole if possible, if not pearled works)
olive oil (extra virgin)
lemon (juiced and zest)
parmesan cheese (can add more to taste)
salt (you may need more or less depending on how salty your stock is)
In This Recipe
Pulse your farro in the bowl of food processor just a quick few pulses to break down about half the grains. 3-6 pulses, remove the farro from the processor to another dish and give the bowl of the processor a quick wipe.
Bring a pot of salted water to a rolling boil and add in your broccoli rabe, cook for approx 3 mins and remove and plunge into a bowl of cold ice water to stop the cooking process.
Add the rapini to the bowl of the food processor and process on low for a few seconds, then add in 2 tablespoons of the mascarpone cheese and process until smooth. Set this mixture aside.
Add your veggie stock to a medium saucepan and bring to a gentle simmer.
Add the olive oil and minced shallot to your large dutch oven (a large sauce pan also works) and cook over medium heat until soft, about 2-3 mins, then add in your farro and coat and "toast" the farro grains for 1-2 mins.
Next add in your wine wine and stir the farro until the wine is 90 percent absorbed, then begin ladling in your warm stock one at a time and stirring until each addition is incorporated. note* at this time the farro will only thicken slightly but will begin to get softer and mildly more creamy, don't worry if it doesn't look like arborio rice would – its not suppose to at this stage.
When the last ladle of broth is combined add in your lemon juice, zest, pureed rapini mixture, remaining mascarpone cheese, parmesan cheese and salt and pepper. The "farrotto" should now be nice and creamy and bright green.
Serve immediately, topped with extra parmesan and red chili flakes if desired.