Ingredients
1 cup farro
6 cups low-sodium vegetable broth
3 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 large shallot, chopped
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup white wine {I used Pinot Grigio}
2 tablespoons lemon juice
2 tablespoons lemon zest
½ cup pecorino romano {optional}
salt & pepper {to taste} before serving
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.
Putting it all together
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.
Serves 4
Enjoy!
I would love to hear from you! Please comment below or send me an email @ljanelli@hotmail.com.
For more recipes, check out my food blog at Chef Laura at Home & Chef Laura at Home on Facebook.
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