Farro Risotto With Walnuts, Sage And St. Andre

Name: Farro Risotto With Walnuts, Sage And St. Andre
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Three hours before serving; 2 1/2 cups farro, rinsed well in cold water.; 3/4 cup chopped walnuts; 1 1/2 tablespoons minced sage; 7 ounces St. Andre, or other triple-cream cheese, rind removed and cut into small pieces.; 2 cloves garlic, minced; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup extra virgin olive oil; Risotto; 5 cups broth; 2 tablespoons olive oil; 1 clove of garlic, minced; Farro from step one, drained; 1 cup white wine; nut, sage, cheese mixture from step 1

Servings: persons

Three hours before serving
2 1/2 cups farro, rinsed well in cold water.
3/4 cup chopped walnuts
1 1/2 tablespoons minced sage
7 ounces St. Andre, or other triple-cream cheese, rind removed and cut into small pieces.
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup extra virgin olive oil
Risotto
5 cups broth
2 tablespoons olive oil
1 clove of garlic, minced
Farro from step one, drained
1 cup white wine
nut, sage, cheese mixture from step 1

1
["Put farro in a bowl and cover with cold water. Soak for at least two hours.", "Mix all the other ingredients in a bowl. Cover and let sit at room temperature for at least two hours.", "In a stockpot, bring the broth to a low simmer.", "In a separate, large brasier or soup pot, saute the garlic in the olive oil over medium heat for two minutes.", "Add drained farro to the pot, and saute for three minutes.", "Add wine and stir frequently until it is completely absorbed.", "Add stock 1/2 cup at a time, allowing each addition to absorb fully before adding more. Continue the process until the farro is al dente, using more broth or warm water if necessary.
2
* Note: It also may take LESS than five cups of broth to bring the risotto to al dente. After adding 3 1/2 cups, start tasting frequently until the farro is slightly chewy but not mushy.", "Stir in the walnut, sage, cheese mixture from step 1, continuing to mix until the risotto is heated through. Adjust seasoning if necessary."]

666

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Three hours before serving, 2 1/2 cups farro, rinsed well in cold water., 3/4 cup chopped walnuts, 1 1/2 tablespoons minced sage, and more.

Yes, Farro Risotto With Walnuts, Sage And St. Andre falls under the Soups & Stews 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.

That's it — enjoy your meal!