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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Broth
In a saucepan, heat the vegetable broth over medium heat until hot but not boiling. Keep it warm on the stove.
Sauté Shallots and Garlic
In a large skillet, heat the olive oil over medium heat. Add the finely chopped shallots and cook until translucent, about 3-4 minutes. Add the minced garlic and sauté for an additional minute until fragrant.
Cook the Farro
Add the Farro Piccolo to the skillet and stir to coat in the oil. Cook for about 1-2 minutes, then pour in the white wine, stirring continuously until it is mostly absorbed.
Add Broth Gradually
Start adding the warm vegetable broth one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more broth. Continue this process for about 20-25 minutes, or until the farro is tender and creamy.
Finish the Risotto
Once the farro is cooked to your liking, remove from heat. Stir in the grated Parmesan cheese, fresh parsley, and season with salt and black pepper to taste. Mix until creamy.
Serve
Serve the farro risotto warm, garnished with additional parsley if desired.