Farro Risotto with Rapini Recipe

Copyright 2011 by Cooking With the Single Guy

Ingredients:
1.5 cup farro
2-3 cups rapini, chopped
1/2 sweet onion, diced
1 garlic clove, minced
3/4 cup dry white wine
3-4 cups vegetable stock
3/4 cup Parmesan cheese
1 T unsalted butter
2 T extra virgin olive oil
salt and pepper to taste

In a medium saucepan or sauté pan, warm olive oil over medium high heat, then add onion and garlic. Saute until translucent, about two minutes. Add the farro and allow to toast for a few seconds, then add white wine and cook over medium until most of wine is evaporated. Start adding the vegetable stock a couple of ladles at a time, adding as the stock gets absorbed by the farro. The farro should take about 20 to 25 minutes to cook.

Half way through cooking the farro, add the rapini and allow it to wilt and cook. (Don’t add it too early or else the rapini will get really soggy.) Cook for another 10 minutes until farro is done. (Check by taking a bite and if farro taste soft and how you’d like it, then season with salt and pepper to taste. )

Remove pan from heat and add butter and cheese. Stir to mix well and then serve immediately. Garnish with more grated cheese. Serve with garlic bread or a small mixed salad.

Makes 2 to 3 servings.

Pair with a glass of Sauvignon Blanc.

TIP: It’s still not easy finding farro. I buy mine at the Pasta Shop at the Rockridge Market Hall in Oakland, and it’s sold by the pound. It’s often sold dried. The fresher the farro, the shorter it’ll take to cook. You can find it at specialty Italian stores, or you can substitute it with wheat berries.