FARRO AND ARBORIO RISOTTO WITH LEEKS, HERBS AND LEMON
The leeks, herbs and lemon juice added at the end of cooking contribute a lightness to this chewy risotto. You can use one herb or a combination. If you've bought a big bunch of flat-leaf parsley and needed only a bit of it, here's a good way to use up the rest.
Provided by Martha Rose Shulman
Categories dinner, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring the stock to a simmer in a saucepan. Season well and turn the heat to low.
- Heat the oil over medium heat in a large nonstick frying pan or wide, heavy saucepan and add the leeks. Cook, stirring, until they begin to soften, about 3 minutes, and add a generous pinch of salt, the garlic and the rice. Cook, stirring, until the grains of rice are separate and beginning to crackle, about 3 minutes.
- Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock (about 1/2 cup), enough to just cover the rice. The stock should bubble slowly (adjust heat accordingly). Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, stirring often and adding more stock when the rice is almost dry, for 15 minutes.
- Stir in the farro and more stock to cover and continue to cook, adding more stock as necessary and stirring often, for another 10 minutes or until the rice is cooked through but al dente. If it is still hard in the middle, you need to continue adding stock and stirring for another 5 minutes or so. Taste and adjust seasonings.
- Stir in the herbs and fresh pepper (be generous), add another ladleful of stock and continue to cook, stirring, for a minute, then add the Parmesan and the lemon juice, stir together and remove from the heat. The risotto should be creamy; if it isn't, add a little more stock. Stir once, taste and adjust seasonings, and serve.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 4 grams, Carbohydrate 57 grams, Fat 6 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 1089 milligrams, Sugar 4 grams
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Aziz Dahri
dahriaziz5@gmail.comThis risotto was a bit too salty for my taste, but overall it was a good dish. The farro and arborio rice cooked perfectly, and the leeks and herbs added a nice flavor.
Mary Rose Mendoza
mary73@yahoo.comI've made this risotto several times, and it's always a hit. It's a great dish to serve for company, and it's also easy to make ahead of time.
Muhammad Asif Raza
a-muhammad@gmail.comThis risotto was amazing! I loved the combination of farro and arborio rice, and the leeks and herbs added a lot of flavor. I will definitely be making this again.
Nouman Ahmed
ahmedn@gmail.comI'm not a big fan of risotto, but this recipe was actually pretty good. It was creamy and flavorful, and the leeks and herbs added a nice touch.
Frank Loya
frankloya67@hotmail.comThis risotto was a bit bland. I think it needed more salt and pepper.
Kenya Love
kenya-l@gmail.comI love this recipe! It's so easy to make and always turns out perfectly. I've even made it for company, and they all raved about it.
Oteng Violet
violet.oteng50@yahoo.comThis was my first time making risotto, and it was surprisingly easy! The recipe was clear and concise, and the results were delicious.
Xoliswa Amahle
xamahle83@aol.comI followed the recipe exactly, and my risotto turned out perfectly. It was creamy and flavorful, and the lemon added a nice brightness. I will definitely be making this again!
JORDAN SANCHO
s-j@yahoo.comThis risotto was a bit too lemony for my taste, but overall it was a good dish. The farro and arborio rice cooked perfectly, and the leeks and herbs added a nice flavor.
Z E
z68@gmail.comI've made this risotto several times now, and it's always a hit with my family and friends. It's a great way to use up leftover rice, and it's so versatile. I've added different vegetables, cheeses, and herbs, and it's always delicious.
Bjorki Xhabrahimi
x-b68@aol.comThis farro and arborio risotto is an absolute delight! The combination of flavors and textures is divine. It's creamy, hearty, and packed with umami. I highly recommend trying this recipe.