Best Farro Risotto With Asparagus And Fava Beans Recipes

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FARRO RISOTTO



Farro Risotto image

Provided by Giada De Laurentiis

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

1 cup farro
6 cups low-sodium chicken broth
3 tablespoons olive oil
2 tablespoons unsalted butter
1 large or 2 small shallots, chopped
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/3 cup white wine, such as Pinot Grigio
1/3 cup dried currants or raisins
1/4 cup pine nuts, toasted (see Cook's Note)
2/3 cup crumbled feta cheese
3 tablespoons chopped fresh flat-leaf parsley

Steps:

  • In a medium bowl, mix together the farro and 4 cups of water. Soak for 30 minutes and drain well.
  • Heat the broth in a small saucepan and keep warm over low heat.
  • In a large saucepan or Dutch oven, heat the oil and butter over medium heat. Add the shallots and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until softened, about 2 minutes. Add the drained farro and cook, stirring constantly until toasted, about 3 minutes. Add the wine and stir constantly until evaporated, about 2 minutes. Add 1/2 cup of the hot broth and stir constantly until completely absorbed. Continue adding the remaining broth, 1/2 cup at a time, until the farro is creamy and cooked through, about 30 minutes. Turn off the heat and stir in the currants, pine nuts, feta cheese, and the remaining salt and pepper. Transfer to a bowl and serve.
  • Cook's Note: To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.

FARROTTO PRIMAVERA



Farrotto Primavera image

Provided by Jonathan Reynolds

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 14

6 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
1/2 cup scallions, sliced, white and green parts kept separate
2 cups farro della Garfagnana
1/4 cup white wine
6 cups vegetable or chicken stock, plus more as needed
1 cup raw peas, shelled
1 cup asparagus, sliced on bias, tips kept separate from stems
1 cup fava beans, blanched and peeled
8 zucchini blossoms (flowers only), optional
1/4 cup chopped flat-leaf parsley
1/2 cup finely grated Parmigiano- Reggiano
1/3 cup pesto (recipe follows)
Freshly ground pepper, salt and red-pepper flakes to taste

Steps:

  • In a deep skillet, heat 4 tablespoons of olive oil over medium heat. Add garlic and white parts of scallions. Cook, stirring, until scallions are translucent. Add farro and toast 2 to 3 minutes, stirring to prevent sticking.
  • Add wine and cook until most of liquid is absorbed. Add 2 cups of stock, adjust heat and simmer until most of liquid is absorbed, 10 to 15 minutes. Add 2 more cups of stock. Simmer 5 to 7 minutes.
  • Add peas and asparagus stems and cook 8 minutes, adding more stock as necessary. Add fava beans, scallion tops and asparagus tips. Cook 5 minutes. Add zucchini blossoms and parsley. Farro should be tender, but still have some crunch.
  • Remove pan from heat and stir in Parmigiano, pesto and remaining oil. Stir vigorously so farro is smooth, adding stock if too dry. Season with pepper, salt and red-pepper flakes. Serve immediately.

Nutrition Facts : @context http, Calories 497, UnsaturatedFat 15 grams, Carbohydrate 60 grams, Fat 21 grams, Fiber 10 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 956 milligrams, Sugar 12 grams

ASPARAGUS-AND-LEMON RISOTTO



Asparagus-and-Lemon Risotto image

Risotto is a great base for all kinds of vegetables. It's done when it has a loose consistency and ripples when spooned into a bowl.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 40m

Number Of Ingredients 12

6 cups vegetable stock, preferably homemade
1/4 cup olive oil
1 small onion, finely chopped
1 cup Arborio or Carnaroli rice
1/2 cup dry white wine
1 bunch asparagus, trimmed, stalks cut into 2-inch lengths
1 cup thawed frozen peas
1 teaspoon grated lemon zest, plus more for garnish
2 tablespoons fresh lemon juice
1 cup chopped fresh flat-leaf parsley leaves
1/2 cup finely grated Parmigiano-Reggiano, plus more for serving
Coarse salt and freshly ground pepper

Steps:

  • Bring stock to a simmer in a medium saucepan.
  • Heat 2 tablespoons oil over medium heat in another saucepan. Cook onion, stirring frequently, until soft, 6 to 7 minutes. Add rice, cook, stirring, until edges are translucent, 2 to 3 minutes. Add wine; cook, stirring, just until evaporated.
  • Add 1/2 cup hot stock; cook, stirring, until almost absorbed. Continue adding 1/2 cup stock in this manner until liquid is creamy and rice is al dente, about 20 minutes total (you may not need to add all the stock). Add asparagus with the last addition of stock, and the peas about 1 minute before risotto is done.
  • Remove from heat; stir in lemon zest and juice, parsley, cheese, and remaining 2 tablespoons oil. Season with salt and pepper. Serve immediately with additional cheese and lemon zest.

CRACKED FARRO RISOTTO (FARROTTO) WITH PARSLEY AND MARJORAM



Cracked Farro Risotto (Farrotto) With Parsley and Marjoram image

Finally, a way to make something as comforting as an Italian rice risotto using farro. The chef Barry Maiden revealed this ingenious method to me. Soak the farro, drain and then crack the grains slightly in a food processor. This allows the thickly hulled wheat berries to release their starch, creating the creamy sauce that defines the dish. Farro has so much flavor and the resulting farrotto is much more robust than a rice risotto. It needs little more than fresh herbs as embellishment, but of course you could add any vegetable you like to use in risotto.

Provided by Martha Rose Shulman

Categories     dinner, main course, side dish

Time 40m

Yield Serves 4

Number Of Ingredients 12

1 cup (7 ounces) farro
2 cups boiling water
7 cups chicken, vegetable or garlic stock or broth
2 tablespoons extra virgin olive oil
2 shallots, minced, or 1/2 cup finely chopped onion
2 garlic cloves, minced
1/2 cup dry white wine
Salt to taste
Freshly ground pepper to taste
1/4 cup minced flat leaf parsley
1 to 2 tablespoons chopped fresh marjoram
1/4 to 1/2 cup freshly grated Parmesan

Steps:

  • Several hours or the day before you plan on serving the farrotto, place farro in a bowl and pour on 2 cups boiling water. Let sit for 3 hours, or refrigerate overnight.
  • Drain farro and place in a food processor fitted with steel blade. Pulse 5 to 10 times. Scrape down sides of bowl and pulse again 5 to 10 times. Some, but not all of the farro should be broken. Scrape into a bowl.
  • Put your stock or broth into a saucepan and bring it to a simmer on the stove, with a ladle nearby or in the pot. Make sure that it is well seasoned.
  • Heat oil in a wide, heavy skillet or saucepan over medium heat. Add shallots or onion and cook gently until just tender, 3 to 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add farro and stir over medium heat until grains dry out a bit and begin to crackle. Add wine and cook, stirring, until wine is no longer visible in pan.
  • Stir in enough of the simmering stock or broth to just cover the farro. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, adding more stock when the farro is almost dry and stirring often, until mixture is creamy and farro is tender, about 25 minutes. Taste, adjust salt, and add pepper.
  • Add another ladleful or two of stock to the pan. Stir in the parsley, marjoram and Parmesan, and remove from heat. The mixture should be creamy. Serve right away in wide soup bowls or on plates.

Nutrition Facts : @context http, Calories 475, UnsaturatedFat 11 grams, Carbohydrate 58 grams, Fat 16 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 4 grams, Sodium 1561 milligrams, Sugar 13 grams

RISOTTO WITH ASPARAGUS AND PESTO



Risotto with Asparagus and Pesto image

The last step in most of my risottos is to stir in a final ladleful of stock and some Parmesan cheese. This time, I also stirred in some pesto, which enriches the risotto deliciously, and also dresses it up with flecks of green. The risotto would also work with green beans or peas, or with no added vegetable at all.

Provided by Martha Rose Shulman

Categories     main course

Time 30m

Yield Serves 4 to 6

Number Of Ingredients 10

7 cups well-seasoned chicken or vegetable stock
2 tablespoons extra-virgin olive oil
1/2 cup minced onion
Salt to taste
1 1/2 cups arborio rice
1 garlic clove, minced
1/2 cup dry white wine such as pinot grigio or sauvignon blanc
3/4 pound asparagus, trimmed and cut in 1-inch lengths
1/4 to 1/3 cup pesto, to taste
2 to 4 tablespoons Parmesan, to taste

Steps:

  • Put well-seasoned stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot.
  • Heat olive oil over medium heat in a wide, heavy nonstick skillet or a wide, heavy saucepan. Add onion and a generous pinch of salt, and cook gently until it is just tender, about 3 minutes. Do not brown.
  • Stir in rice and garlic and stir until the grains separate and begin to crackle. Add wine and stir until it is no longer visible in the pan. Begin adding simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when rice is almost dry. You do not have to stir continually, but stir often. After 10 minutes, add asparagus and continue to stir and add stock for another 10 to 15 minutes, until rice is cooked through but still al dente.
  • Add another ladleful of stock to the rice. Stir in pesto and additional cheese and remove from heat. Taste and adjust seasoning. Mix should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading risotto in a thin layer rather than a mound.

Nutrition Facts : @context http, Calories 425, UnsaturatedFat 7 grams, Carbohydrate 55 grams, Fat 14 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 1035 milligrams, Sugar 6 grams

RISOTTO WITH ASPARAGUS, FRESH FAVA BEANS AND SAFFRON



Risotto With Asparagus, Fresh Fava Beans and Saffron image

Fava beans top my list of spring favorites. The 15 minutes that it will take you to shell and skin these high-protein, high-fiber treasures is time well spent, because their season is, sadly, a short one. A warning, though: fava beans are toxic to individuals with favism, caused by an inherited blood enzyme deficiency. Be cautious when trying fava beans for the first time.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h

Yield Serves four to six

Number Of Ingredients 13

2 pounds fava beans
About 7 cups chicken or vegetable stock, as needed
2 tablespoons extra virgin olive oil
1/2 cup minced onion or spring onion
Salt, preferably kosher salt, to taste
2 garlic cloves, minced
1 1/2 cups Italian arborio rice
1 pinch of saffron threads
1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
1 pound asparagus, trimmed and cut into 1-inch pieces
1/2 cup freshly grated Parmesan cheese
Freshly ground pepper to taste
2 tablespoons chopped chives (optional)

Steps:

  • Prepare the fava beans. Shell them while you bring a medium pot of water to a boil. Drop the beans into the water, and boil small favas for one minute, large favas for two minutes. Transfer at once to a bowl of ice-cold water. Drain. Remove the skins, using your thumbnail to open up the skin at the spot where the bean attached to the pod, then gently squeezing out the bean.
  • Pour the stock or broth into a saucepan, and bring it to a boil. Add the asparagus, and blanch for three minutes. Remove the asparagus with a slotted spoon or skimmer, refresh in a bowl of cold water, drain and set aside. Turn down the heat under the stock, and keep at a simmer with a ladle nearby or in the pot. Make sure that it is well seasoned.
  • Heat the oil over medium heat in a wide, heavy skillet or saucepan, and add the onion and 1/2 teaspoon salt. Cook, stirring, until tender, about three minutes. Add the garlic and the rice. Cook, stirring, until the grains of rice are separate and beginning to crackle, about one to two minutes. Rub the saffron between your thumb and fingers, and stir into the rice.
  • Add the wine, and stir over medium heat until it has been absorbed by the rice. Begin adding the simmering stock, two ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly nor too quickly. Cook, stirring often, until the liquid is almost absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion - adding more stock when the rice is almost dry, then stirring - for 15 minutes. Then stir in the asparagus and the fava beans and another ladleful or two of stock. Continue adding stock and stirring the rice for another 10 to 15 minutes, until the rice is cooked al dente and the vegetables are tender. Add more stock to the rice, and stir in the Parmesan, pepper and chives. Remove from the heat. Taste and adjust salt. The rice should be creamy. Stir once and serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than lumping in a mound.

Nutrition Facts : @context http, Calories 529, UnsaturatedFat 8 grams, Carbohydrate 82 grams, Fat 12 grams, Fiber 15 grams, Protein 28 grams, SaturatedFat 3 grams, Sodium 1399 milligrams, Sugar 20 grams

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