Farro Risotto with Mint and Feta

  • If you want to keep from mixing meat and dairy, you can leave the butter and cheese out of the risotto (if you're serving it with the lamb). Or you can use vegetable broth in place of the chicken broth if you want to make it vegetarian.

  • 1 cup farro, soaked for 20 minutes
  • 8 cups water
  • 1/2 cup plus 1 tablespoon olive oil
  • 2 tablespoons (1/4 stick) butter
  • 2 shallots, chopped
  • 2 garlic cloves, minced
  • 2 cups chicken broth
  • 1/2 cup crumbled feta
  • 2 tablespoons chopped fresh mint leaves

Drain the farro and rinse. Bring the water to a boil in medium saucepan. Stir in 1/2 cup oil and the farro. Bring to a simmer and simmer 20 minutes. Drain and rinse. Melt 1 tablespoon butter with 1 tablespoon oil in the saucepan over medium heat. Add the shallots and garlic; sauté 1 minute. Stir in the farro. Cook, stirring frequently, until almost all liquid evaporates, about 5 minutes. Stir in the broth 1 cup at a time, simmering after each addition until the liquid is absorbed and farro is just tender, stirring frequently, about 14 minutes total. Stir in the remaining butter, then the cheese, then the mint.

No comments: