FARRO RISOTTO WITH FENNEL
Steps:
- Pulse 1 cup farro in a blender until about half is broken into smaller pieces. Cook 1 chopped shallot and 1 chopped small fennel bulb in 2 tablespoons butter in a medium saucepan over medium-high heat, 5 minutes. Stir in the farro and 1 teaspoon kosher salt. Add 4 cups water; bring to a simmer. Cook until the farro is tender, 15 to 20 minutes. Stir in 1/4 cup grated parmesan and 2 tablespoons mascarpone; season with salt and pepper. Top with shaved parmesan and chopped fennel fronds.
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DON WISE TV
[email protected]Thanks for sharing this recipe!
CLARIBEL MENDOZA
[email protected]I'll definitely be making this again.
Alayah Gonzales
[email protected]This is my new favorite risotto recipe!
Brittany Moore
[email protected]5 stars!
ALIUL AZIM
[email protected]I would definitely recommend this recipe to anyone who loves risotto or is looking for a new vegetarian dish to try.
Michelle Rorstrom
[email protected]I'm glad I tried this recipe! It's a great way to change up my usual risotto routine.
mohammed salih mohammed salih
[email protected]This recipe was a bit time-consuming, but it was definitely worth the effort.
Shauntel Marshall
[email protected]I found that the risotto was a bit too salty for my taste, but that's easily remedied by using less salt.
gracie (ur fav girlie)
[email protected]The farro gave this risotto a nice chewy texture that I really enjoyed.
Sandesh Chy
[email protected]I'm not usually a fan of fennel, but I was pleasantly surprised by how well it worked in this recipe.
Resina Thapa magar
[email protected]This risotto was a hit with my family! The fennel added a subtle sweetness and anise flavor that really elevated the dish.
William Heritage
[email protected]Farro risotto with fennel is an incredibly flavorful and satisfying dish. The combination of fennel, parmesan cheese, and lemon zest creates a tantalizing taste profile that will leave you craving more.