Servings: 4
Inspired by risotto but made with farro instead of rice, this quick and simple side dish is excellent served alongside grilled sausage, roast chicken, or steak.
Ingredients
- 3 cups lower-salt chicken or vegetable broth
- 3 Tbs. unsalted butter
- 1/4 cup dry white wine
- 2 Tbs. thinly sliced shallot
- 1 cup pearled farro
- 4 oz. Brie, rind removed and chopped
- 3 oz. baby spinach
- Kosher salt and freshly ground black pepper
- 1 Tbs. thinly sliced scallions
Nutritional Information
- Calories (kcal) : 370
- Fat Calories (kcal): 170
- Fat (g): 19
- Saturated Fat (g): 11
- Polyunsaturated Fat (g): 1.5
- Monounsaturated Fat (g): 5
- Cholesterol (mg): 50
- Sodium (mg): 390
- Carbohydrates (g): 35
- Fiber (g): 5
- Protein (g): 17
Preparation
- In a small saucepan, warm the chicken or vegetable broth.
- Melt the butter in a 3-quart saucepan over medium-high heat. Add the shallot and cook, stirring, for 2 minutes. Add the farro and stir to coat. Add the wine and cook, stirring often, until absorbed, about 1 minute.
- Add 1/2 cup of the broth and cook, stirring, until absorbed. Repeat, adding the broth 1/2 cup at a time, until tender but still toothsome, about 25 minutes.
- Add the brie and the remaining 1 Tbs. of butter; stir until melted. Stir in the spinach until wilted. Season to taste with salt and pepper, top with the scallions, and serve.
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Reviews (4 reviews)
-
dianaga | 09/23/2019This is the perfect side dish, even at room temperature. Creamy and flavorful.
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Krispie | 10/09/2018
This was really tasty. I will definately make again.
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user-3014472 | 09/18/2018
Absolutely fabulous! Followed recipe - think you could get away with using less brie, but delicious none the less.
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ndchef | 10/24/2015
So delicious! I think I used more than 3 cups of stock - I had some duck stock that made it even better. My farro was not pearled, so I soaked it overnight first. I will be wanting this again and again!
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