Farrotto with Greens and Parmesan |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This spin on Italian risotto uses spelt, or farro, instead of rice. Ingredients:
1 tablespoon olive oil |
2 1/4 cups chopped red onion |
4 garlic cloves, minced |
1 cup uncooked spelt (farro), rinsed and drained |
1 cup chardonnay or other dry white wine |
1 (14 1/2-ounce) can vegetable broth |
2 cups water |
1/4 teaspoon freshly ground black pepper |
4 cups chopped gourmet salad greens |
1/2 cup (2 ounces) grated parmigiano-reggiano cheese |
Directions:
1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic; sauté 7 minutes or until golden brown, stirring frequently. Add spelt; sauté 2 minutes. Stir in wine; cook 3 minutes. Add broth; cook 12 minutes or until liquid is nearly absorbed, stirring frequently. Stir in water and pepper; cook 12 minutes or until liquid is nearly absorbed, stirring frequently. Remove from heat. Stir in lettuce and cheese.
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