Farro 'risotto' with spring greens
serves
4
Farro 'risotto' with spring greens
Ingredients (16)
- 1/2 cup (125ml) extra virgin olive oil
- 2 brown onions, finely chopped
- 2 garlic cloves, crushed
- 300g farro (from delis and gourmet food shops)
- 1/2 cup (125ml) white wine
- 1.25L vegetable or chicken stock
- Finely grated zest & juice of 1 lemon
- 1 bunch broccolini, blanched and refreshed, halved
- 1 bunch asparagus, blanched and refreshed, halved
- 1/2 bunch rainbow chard, trimmed, torn into 6cm pieces
- Shaved parmesan, to serve
Fennel sauce
- 2 tbs extra virgin olive oil
- 60g unsalted butter
- 1 fennel bulb, finely chopped
- 2 tbs finely chopped dill
- 1/2 cup (125ml) pure (thin) cream
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.For the fennel sauce, heat oil and butter in a saucepan over medium heat. Add fennel and cook, stirring occasionally, for 25 minutes or until fennel begins to soften but not colour. Transfer to a blender with the dill and 1/4 cup warm water and whiz until smooth. Add cream and pulse to combine. Season and whiz until pureed. Keep warm until needed.
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2.Heat oil in a deep heavy-based frypan over high heat. Add onion and garlic and cook, stirring occasionally for 4-5 minutes or until softened. Add farro and cook, stirring, for 3-4 minutes or until farro is coated in oil. Stir in wine and cook until evaporated and absorbed by the farro. Reduce heat to medium-low and gradually add stock, a ladleful at a time, while stirring gently. Keep adding stock and stirring until rice is cooked. This will take about 1 hour.
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3.Stir fennel sauce through the farro with lemon zest and juice and vegetables. Scatter with shaved parmesan to serve.
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