Slow Cooker Farro Risotto Recipes

SLOW-COOKER FARRO RISOTTO

Slow-Cooker Farro Risotto image

Make mealtime delicious with this Slow-Cooker Farro Risotto. This easy, cheesy Slow-Cooker Farro Risotto includes creamy Alfredo pasta sauce.

Provided by My Food and Family

Categories Home

Time 4h10m

Yield 8 servings, 3/4 cup each

Number Of Ingredients 8

Ingredients

1 jar (24 oz.) CLASSICO Light Creamy Alfredo Pasta Sauce
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
2 cups sliced fresh mushrooms
1 cup pearled farro, uncooked
1 Tbsp. chopped fresh thyme
1 cup KRAFT Shredded Italian* Five Cheese Blend, divided
4 green onions, sliced, divided
2/3 cup frozen peas

Steps:

Combine pasta sauce, chicken broth, mushrooms, farro, thyme, 1/2 cup cheese and 1/4 cup onions in slow cooker sprayed with cooking spray; cover with lid.
Cook on LOW 3-1/2 to 4 hours (or on HIGH 2 to 2-1/2 hours).
Stir in peas; sprinkle with remaining cheese. Cook, covered, 30 min.
Sprinkle with remaining onions before serving.

Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 740 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 9 g

FARRO RISOTTO AL CHIANTI

Farro Risotto al Chianti image

Provided by Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/4 cup extra-virgin olive oil
3 shallots, diced
14 ounces farro or wheat berries
3 cups Chianti Classico wine
2 cups vegetable stock
2 tablespoons unsalted butter
Freshly grated Parmigiano-Reggiano cheese

Steps:

Heat the extra-virgin olive oil and 1 tablespoon butter in a large pot; add the shallots. Saute the shallots until they are translucent. Add the farro, stir and lightly toast and coat with the butter. Add 1 cup Chianti and let it reduce completely, stirring constantly.
Ladle 1/2 cup vegetable stock at a time into the farro. Continue stirring, adding more vegetable stock as it evaporates. Repeat the process until the stock is gone.
Continue the process using the remainder of the wine. Cook for another 12 to 15 minutes or until the farro is al dente.
Stir in the grated Parmigiano cheese and the remaining butter. Transfer the risotto to a warm bowl and serve immediately.

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