Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
This spin on Italian risotto uses spelt, or farro, instead of rice.
Ingredients[]
- 1 tablespoon olive oil
- 2 1/4 cups chopped red onion
- 4 garlic cloves, minced
- 1 cup uncooked spelt (farro), rinsed and drained
- 1 cup Chardonnay or other dry white wine
- 1 (14 1/2-ounce) can vegetable broth
- 2 cups water
- 1/4 teaspoon freshly ground black pepper
- 4 cups chopped gourmet salad greens
- 1/2 cup (2 ounces) grated Parmigiano Reggiano cheese
Directions[]
- Heat oil in a large saucepan over medium-high heat.
- Add onion and garlic; sauté 7 minutes or until golden brown.
- Add spelt; sauté 2 minutes.
- Stir in wine; cook 3 minutes.
- Add broth; cook 12 minutes or until liquid is nearly absorbed, stirring frequently.
- Stir in water and pepper; cook 12 minutes or until liquid is nearly absorbed, stirring frequently.
- Remove from heat.
- Stir in greens and cheese.
Yield: 4 servings (serving size: 1 cup)