Lemon Farro Risotto Recipe

Name: Lemon Farro Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup farro; 6 cups low-sodium vegetable broth; 3 tablespoons extra virgin olive oil; 2 tablespoons unsalted butter; 1 large shallot, chopped; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/4 cup white wine; 2 tablespoons lemon juice; 2 tablespoons lemon test; 1/2 cup pecorino romano {optional}; salt & pepper {to taste} before serving

Servings: persons

1 cup farro
6 cups low-sodium vegetable broth
3 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 large shallot, chopped
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup white wine
2 tablespoons lemon juice
2 tablespoons lemon test
1/2 cup pecorino romano {optional}
salt & pepper {to taste} before serving

1
["Cook's Notes
2
Soak the farro in water for 30 minutes and drain well.
3
Heat the vegetable broth in a small saucepan and keep warm over low heat.", "In a large saucepan, heat the oil and butter over medium heat. Add the shallots and season with salt and pepper. Cook until softened, about 2 minutes. Add the drained farro, stirring constantly until toasted, about 3 minutes. Add the wine and stir until evaporated, about 2 minutes. Add 1 ladle {1/2 cup} of hot broth and stir constantly until completely absorbed. Continue adding the remaining broth, 1 ladle at a time, until the farro is creamy and tender, about 30 minutes. Turn off the heat and stir in the lemon juice, lemon zest, and pecorino romano. Season with salt and pepper if needed. Transfer to a bowl and serve."]

176

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 12 ingredients. The key ingredients include: 1 cup farro, 6 cups low-sodium vegetable broth, 3 tablespoons extra virgin olive oil, 2 tablespoons unsalted butter, and more.

Yes, Lemon Farro Risotto 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.

Lemon Farro Risotto

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