Farro Risotto with Pesto
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1 Hr
Prep : 1 Hr
This recipe is inspired by the region of Liguria in Italy.
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6 Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
3-1/2 cups 25%-less-sodium chicken broth
2
3-1/2 cups water
3
2 Tbsp. extra virgin olive oil
4
1 onion, finely chopped
5
1 cup each finely chopped carrots and celery
6
1-1/2 cups farro, uncooked
7
1/3 cup dry white wine
8
3/4 cup frozen baby peas
9
1/4 cup chopped fresh parsley
10
2 Tbsp. Classico Basil Pesto di Genova
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How do I make it ?
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Step 1
Cook broth and water in large saucepan on medium-low heat 3 to 5 min. or until heated through. Meanwhile, heat oil in Dutch oven or large deep skillet on medium heat. Add onions, carrots and celery; cook 3 to 5 min. or until softened, stirring frequently. Step 2
Add farro to vegetable mixture; cook and stir 1 min. Stir in wine; cook 2 min., stirring occasionally. Add 1 cup of the broth mixture; cook 5 min. or until most of the broth is absorbed, stirring frequently. Repeat with 1-cup batches of remaining broth, cooking the final batch just until farro is tender. Step 3
Add peas, parsley and pesto; cook 2 to 3 min. or until heated through, stirring frequently. Kraft Kitchen Tips!
Variation
Prepare using Classico Pesto di Sardegna Sun-Dried Tomato.
Special Extra
Sprinkle with 2 Tbsp. Kraft 100% Parmesan Grated Cheese before serving.
Nutrition
Calories
260
Calories From Fat
0
% Daily Value
Fat 8 g
Saturated fat 1 g
5 %
Cholesterol 0 mg
Sodium 430 mg
18 %
Carbohydrate 38 g
Fibre 7 g
Sugars 6 g
Protein 10 g
Vitamin A
40 %
Vitamin C
15 %
Calcium
6 %
Iron
20 %
Servings
6 servings, 1/6 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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