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In this week's episode of Struggle Meals, Frankie Celenza (@frankiecooks) breaks down how you can make perfect & creamy risotto every time. By using farro, leftover veggie scraps and in-season produce it's both nutritious & cost-effective!
RECIPE:
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 35-40 minutes
Ingredients:
Homemade broth:
8 cups water
Vegetable scraps
Risotto:
1 TBSP olive oil
3 butter pats
1 leeks, sliced
2 cloves garlic, minced
½ cup white wine
1 ½ cups farro
1 cups peas
½ bunch asparagus, cut into 1 inch pieces, ends removed
2 TBSP chopped parsley
2 TBSP chopped basil
¼ cup grated parmesan cheese
Steps:
1. First make the broth: Add all of the vegetable scraps to a pot with 8 cups of water. Bring to a boil and turn down to simmer for 1 hour. Leave the broth over very low heat to use while you make the risotto.
2. To make the risotto: Heat a large pot over medium heat and add the oil and butter. Next add the leeks and garlic and saute for 5-7 minutes. Stir in the farro and toast for 3 minutes while stirring.
3. Turn up the heat and add the wine. Cook while continuing to stir until wine has evaporated. At this point begin adding ladles of stock while stirring, allow almost all of the stock to simmer away before adding another.
4. Continue this process until farro is almost fully cooked, about 35-40 minutes. In the last 5-8 minutes stir in the peas and asparagus and continue to cook until the vegetables are crisp tender. Turn off the heat and fold in the herbs and cheese.
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