Cheesy Farro And Tomato Risotto Food

FARRO WITH CHEESE AND HERBS

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9 by 13 by 2-inch glass baking dish. Set aside.
• Farro: In a large stockpot, bring the farro, water and salt to a boil over medium-high heat. Reduce the heat, cover the pot, and simmer until the farro is tender, about 25 to 30 minutes. Drain in a colander.
• Filling: In a large bowl mix together the cheeses, milk, herbes de Provence, salt, and pepper. Add the cooked farro and stir until coated. Pour the mixture into the prepared baking dish.
• Topping: Arrange the bread pieces on top of the farro mixture and drizzle liberally with olive oil.
• Bake for 15 minutes until the topping is golden. Cool for 5 minutes and serve.

CHEESY BAKED FARRO

Steps:

• Preheat the oven to 400 degrees F. Spray a 13 by 9-inch baking dish with cooking spray.
• For the sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually add the warm milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 8 minutes (do not allow the mixture to boil). Remove from the heat and season with salt and pepper, to taste.
• For the farro: In a large bowl, add the cheeses and stir to combine. Remove 1/2 cup of the mixture and reserve. In a large stock pot, add the chicken broth and bring to a boil over medium-high heat. Add the farro, reduce heat and simmer, stirring occasionally, until the faro is tender, about 25 minutes. Drain, if necessary. Add the farro, thyme, and sauce to the bowl with the cheese. Stir until combined and season with salt and pepper, to taste. Pour the mixture into the prepared baking dish and top with the reserved 1/2 cup of cheese. Sprinkle the top with bread crumbs and drizzle with olive oil.
• Bake until the top is golden brown and forms a crust, about 25 to 30 minutes. Remove from oven and let stand for 5 minutes before serving.

CREAMY TOMATO RISOTTO

Steps:

• Tip the chopped tomatoes and half the stock into a food processor and pulse until smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat.
• Meanwhile, place the butter and oil in the base of a large saucepan and heat gently until the butter has melted. Add the onion and gently cook for 6-8 mins until softened. Stir in the garlic and rosemary, then cook for 1 min more. Add the rice and cook, stirring, for 1 min.
• Start adding the hot stock and tomato mixture about a quarter at a time. Let the risotto cook, stirring often, adding more stock as it is absorbed. After you have added half the stock, add the cherry tomatoes. After 20-25 mins, the rice should be creamy and tender, the cherry tomatoes softened and all of the stock should be used up.
• Cover and leave for 1 min, then stir in the basil. Serve sprinkled with Parmesan and a good grinding of black pepper.

CHEESE & TOMATO RISOTTO

Steps:

• Heat up the olive oil in a pan, throw in the chopped up onion and leave on a low heat until browned.
• Add in the rice and stir well into the olive oil. Pour over the stock and leave for 30 minutes, stiring regularily.
• Add in the goats cheese, herbs and sundried tomatoes. Mix well and leave for a further five minutes.
• Serve straight away

FARRO RISOTTO WITH SWEET CORN AND TOMATOES

Steps:

• Using a sharp knife, cut the corn kernels off the cob, cutting as close to the cob as possible. Set the kernels aside and reserve the cobs.
• Make the corn stock: Holding the cobs over a medium saucepan, use a spoon to scrape down the sides of the cobs to release any additional corn and juices. Break the cobs in half and add to the saucepan, along with 8 cups water and 1 teaspoon salt. Bring to a boil, lower the heat, and simmer for 15 minutes before starting the risotto. (Keep the stock and corn cobs simmering while you cook the risotto.)
• While the corn stock simmers, heat the oil and butter in a separate pot or Dutch oven over medium-low heat. Add the leeks and sauté until tender, 5 to 7 minutes. Add the farro and stir for 1 minute. Add the white wine and simmer until most of the liquid has evaporated.
• Increase the heat to medium and gradually add the corn stock, about 1 cup at a time, to the farro mixture. Cook, stirring occasionally, and adding more stock as the farro absorbs it.
• When the risotto has been cooking for 15 minutes, add the tomatoes, corn kernels, 1 teaspoon salt and 1/2 teaspoon pepper. Continue cooking, adding stock as necessary and stirring often, until the farro is tender, 10 to 15 more minutes. (You will use most - if not all - of the corn stock.) The risotto is done when the farro grains are tender and most of the liquid has been absorbed.
• Off the heat, stir in the Parmesan, tarragon and lemon zest. Season to taste with salt and pepper and serve immediately.