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Farro Risotto with Almonds and Raisins
Recipes
Farro Risotto with Almonds and Raisins
8 servings
45 minutes total

Ingredients

  • 4 cups low-sodium chicken broth (or stock)
  • 2 large shallots, chopped
  • 4 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 2 cups farro (or barley)
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • ⅔ cup dry white wine (or chicken broth)
  • ⅓ cup fresh Italian parsley, chopped
  • 1 cup golden raisins
  • ½ cup silvered almonds
  • 1 cup crumbled feta cheese

Steps

    1. Place broth in a medium saucepan on medium-low. Chop shallots. Place oil and butter in a 4-quart Dutch oven (or large, heavy-bottomed pot) on medium heat and let butter melt. Add shallots; cook 2 minutes, stirring occasionally.
    2. Add farro, salt, and pepper to shallots; cook 3–4 minutes, stirring constantly, or until toasted. Add wine; cook 4–5 minutes, stir constantly, until reduced by two-thirds.
    3. Add 1 cup warm broth; simmer 4–5 minutes, stirring constantly, or until completely absorbed. Continue adding remaining broth, 1 cup at a time, until farro is creamy and tender, about 30 minutes. Remove from heat. Chop parsley; stir in raisins, almonds, cheese, and parsley. Serve.

Amount per ⅛ recipe serving: Calories 430, Total Fat 20g, Sat Fat 8g, Trans Fat 0g, Chol 30mg, Sodium 520mg, Total Carb 50g, Fiber 5g, Sugars 13g, Protein 14g, Calc 15%, Vitamin A 0%, Vitamin C 0%, Iron 10%