How to make farro risotto with pecans & raisins

Make Farro Risotto With Pecans & Raisins

42
STEPS
INGREDIENTS

Saut\u00e9 onions until translucent

Sauté onions until translucent

Fresh steamed broccoli is a great side dish

Fresh steamed broccoli is a great side dish

Add mushrooms to the onions

Add mushrooms to the onions

Boil water for the Farro

Boil water for the Farro

When the mushrooms and onions have saut\u00e9ed mushrooms are brown add the raisins and the marsala

When the mushrooms and onions have sautéed mushrooms are brown add the raisins and the marsala

Similar to let the raisins plump

Similar to let the raisins plump

Add farro to the boiling water and cook for 10 to 15 minutes

Add farro to the boiling water and cook for 10 to 15 minutes

When the raisins are plump turn up the heat and reduce the sauce

When the raisins are plump turn up the heat and reduce the sauce

When the file has become al dente add it to the mushroom and Marcella mix

When the file has become al dente add it to the mushroom and Marcella mix

Cook adding vegetable stock and stirring constantly similar to a risotto

Cook adding vegetable stock and stirring constantly similar to a risotto

Gently toast pecans

Gently toast pecans

Add pecans to the risotto

Add pecans to the risotto

Add fresh parmigiano to your risotto

Add fresh parmigiano to your risotto

Buon appetito!

  • 4.0oz Pearled farro
  • 1.0c Diced onion
  • 1/2c Mushrooms diced
  • 1/3c Olive oil
  • 2.0c Vegetable stock
  • 1/2c Marsala
  • Pinch of salt
  • Fresh ground pepper
  • 1.0c Chopped toasted pecans
  • 1.0c Golden raisins
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