Dinner Tonight: Farro Risotto With Rapini Recipe – a delicious recipe with vegetable stock, extra-virgin olive oil, farro, rapini, onion, garlic. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Pour stock into a medium saucepan set over medium-low heat. Meanwhile, pour olive oil to a heavy-bottomed [lidded] saucepan set over medium heat. Add onion and garlic and cook until onion is soft and translucent, three to four minutes. Add farro and let toast for 30 seconds, stirring often. Pour in the white wine. Stir well, and let cook until wine has evaporated.
2
Add a few ladles full of the stock. Cook, stirring occasionally, until the liquid has evaporated. Continue adding stock a few ladles full at a time until farro is tender, about 25 minutes. You might not use all of the stock. With about ten minutes left on your timer, add the chopped rapini.
3
When farro is done, turn off the heat, add the butter, cheese, and a pinch of salt and pepper. Stir well. Add more salt and pepper if needed at this point. Serve immediately.
228
kcal
Calories
16
g
Fat
12
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 4 cups vegetable stock, 2 tablespoons extra-virgin olive oil, 1 1/2 cups farro, 3 cups rapini, chopped, and more.
Yes, Dinner Tonight: Farro Risotto With Rapini Recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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