Risotto
37 min · 753 kcal · Italian
Farro
The Tuscan way with farro: the grain simmered in salted water until tender but still chewy, then dressed while warm with cherry tomatoes, garlic-rubbed bowl, basil and good olive oil. Eaten warm or at room temperature.
Instructions
- Tip 90 g of pearled farro into a sieve, pick out any stray husks or grit, and rinse under cold running water for about 30 seconds until the water runs clear. Pearled farro needs no soaking; if you are using whole farro, soak it in cold water for 8 hours first and drain.
- Bring 1 litre of water to a rolling boil in a medium saucepan and add 1 tsp fine sea salt, so the grain seasons from the inside as it cooks.
- Add the drained farro, bring back to the boil, then lower the heat to a steady simmer and cook uncovered for 20-25 minutes, stirring once or twice. It is ready when a grain squashes easily between finger and thumb but still gives a little resistance to the bite - al dente, never mushy.
4 more steps in Feat
Cook it step by step, scale it to your servings, save it to your favourites, and log it in one tap.
Open in Feat, it's freeiPhone · App StorePer serving
158kcal
2gprotein
7gcarbs
14gfat
3gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
Was this recipe useful?
More like this
4 more steps in the app
Open in Feat