Photo: Sorin Gheorghita
Farro & Millet Risotto
10 ingredients
5 min + 30 min
Serves 6-8.
openrecipes
A few behind-the-scenes shots from the Whole Living magazine photo shoot. And a simple Farro & Millet Risotto that is easily adaptable based on what is in season.
Estimated Nutrition (whole recipe, rough)
655
Calories
25g
Protein
34g
Fat
65g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Farro | 1/2 cup cooked (100g) | 170 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Millet | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3/4 cup / / 5 oz / 150 g uncooked millet
- 4 tablespoons extra virgin olive oil
- fine grain sea salt
- 1/4 cup / 2 oz / 55 g unsalted butter
- 2 medium yellow onions, thinly sliced
- 1 garlic clove, smashed and chopped
- 2 cups / 14 oz / 400 g semi-pearled farro
- roughly 7 cups / 1.6 l good-tasting vegetable broth
- 2 big handfuls of freshly grated Parmesan
- Add-ins: When delicata squash as still in season - I cube and roast it to top this risotto. In the photo above you'll also see I used some chopped chives and a generous drizzle of curried brown butter made from simply adding a bit of curry powder to a skillet of butter I'd browned over medium heat.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes