20 Minute Creamy Parmesan Farrotto
Do you know farrotto? It's the yumminess that happens when you swap the ancient grain, farro, for traditional arborio rice in risotto. You can make a luscious, creamy parmesan Italian farrotto without stirring until your arm falls off thanks to a few simple techniques. A simple and comforting side dish for chicken or beef or equally happy as a vegetarian main dish.
Ingredients
- 3 cups chicken broth vegetable can be used; or more
- 1 Tablespoon olive oil
- 3 Tablespoons butter divided
- ½ onion finely chopped
- 3 cloves garlic minced
- 1 cup farro I use Trader Joe's 10 Minute Farro; semi-pearled
- ½ cup dry white wine
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup Parmesan cheese freshly grated
- ½ cup fresh parsley chopped
Instructions
- Heat broth in a saucepan over medium low heat and keep on simmer.3 cups chicken broth
- To a wide skillet with sides, melt 1 Tbsp butter with 1 Tbsp olive oil. When bubbling, add onions and saute on medium low heat until translucent about 4-5 minutes. You don’t want them to brown.1 Tablespoon olive oil, 3 Tablespoons butter, ½ onion
- Add garlic and stir for about 30 seconds until fragrant.3 cloves garlic
- Pour in farro and toast for 3 minutes, stirring occasionally.1 cup farro
- Add wine and raise the heat to medium and cook until most of the liquid has been absorbed.½ cup dry white wine
- Add in 2 ladles (1 cup) warm chicken broth and cook for at least 2 minutes until it’s absorbed. Add in the salt and pepper. Adjust the heat accordingly if the stock is absorbed too quickly or too slowly. Add all but 1 cup of stock1 teaspoon kosher salt, ½ teaspoon black pepper
- [If making ahead, stop here and store the risotto in an airtight container in the fridge before proceeding with the next steps]
- Right before serving, remove the pan from the heat and stir in the cheese and butter until mixed in and melted. Then stir in the final cup of stock and serve immediately sprinkled with additional parmesan cheese and fresh parsley. Correct for seasoning as necessary.½ cup Parmesan cheese, ½ cup fresh parsley
Notes
Make ahead. Follow the recipe up to the point of adding the butter, etc. Refrigerate until you're ready to eat. Then heat the cooled/cold farrotto in a skillet over low heat. Then add the butter to melt, followed by the parmesan and remaining stock. Heat the remaining stock up right before serving and mix into heated risotto until creamy.
Storage and freezing. Store any leftovers in an airtight container for up to 4 days. You can freeze cooked farrotto for a month.
