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Description[]

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

This spin on Italian risotto uses spelt, or farro, instead of rice.

Ingredients[]

Directions[]

  1. Heat oil in a large saucepan over medium-high heat.
  2. Add onion and garlic; sauté 7 minutes or until golden brown.
  3. Add spelt; sauté 2 minutes.
  4. Stir in wine; cook 3 minutes.
  5. Add broth; cook 12 minutes or until liquid is nearly absorbed, stirring frequently.
  6. Stir in water and pepper; cook 12 minutes or until liquid is nearly absorbed, stirring frequently.
  7. Remove from heat.
  8. Stir in greens and cheese.

Yield: 4 servings (serving size: 1 cup)

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