Servings:4

Inspired by risotto but made with farro instead of rice, this quick and simple side dish is excellent served alongside grilled sausage, roast chicken, or steak.

Ingredients

3 cups lower-salt chicken or vegetable broth
3 Tbs. unsalted butter
1/4 cup dry white wine
2 Tbs. thinly sliced shallot
1 cup pearled farro
4 oz. Brie, rind removed and chopped
3 oz. baby spinach
Kosher salt and freshly ground black pepper
1 Tbs. thinly sliced scallions

Calories (kcal) : 370
Fat Calories (kcal): 170
Fat (g): 19
Saturated Fat (g): 11
Polyunsaturated Fat (g): 1.5
Monounsaturated Fat (g): 5
Cholesterol (mg): 50
Sodium (mg): 390
Carbohydrates (g): 35
Fiber (g): 5
Protein (g): 17

Preparation

In a small saucepan, warm the chicken or vegetable broth.
Melt the butter in a 3-quart saucepan over medium-high heat. Add the shallot and cook, stirring, for 2 minutes. Add the farro and stir to coat. Add the wine and cook, stirring often, until absorbed, about 1 minute.
Add 1/2 cup of the broth and cook, stirring, until absorbed. Repeat, adding the broth 1/2 cup at a time, until tender but still toothsome, about 25 minutes.
Add the brie and the remaining 1 Tbs. of butter; stir until melted. Stir in the spinach until wilted. Season to taste with salt and pepper, top with the scallions, and serve.

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Reviews (4 reviews)

dianaga| 09/23/2019

这是理想的配菜，即使在室温下也是如此。奶油和美味。
Krispie| 10/09/2018

This was really tasty. I will definately make again.
user-3014472| 09/18/2018

Absolutely fabulous! Followed recipe - think you could get away with using less brie, but delicious none the less.
ndchef| 10/24/2015

So delicious! I think I used more than 3 cups of stock - I had some duck stock that made it even better. My farro was not pearled, so I soaked it overnight first. I will be wanting this again and again!

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