I love farro, it has such a lovely texture and is great in risotto type dishes. This spicy farro risotto is great served on it’s own as a main meal or as a side to another dish.
This recipe is vegetarian, Slimming World and Weight Watchers friendly
Slimming Eats Recipe
Extra Easy – 1 syn per serving
Green- 1 syn per serving
- 2 cups of farro (uncooked)
- 1 medium onion, finely chopped
- 1 carrot, finely chopped
- 1 clove of garlic, crushed
- 6 cups of chicken or vegetable stock
- 2 tsps of cumin
- 2 tsps of chilli powder
- 1 tsp of paprika
- 1 tsp of oregano
- ⅓ cup of sweetcorn
- 40g of sultanas (6 syns)
- salt and black pepper
- olive oil spray
- Place the farro in a large bowl and cover fully with water, allow to soak for about 40 mins
- Spray a large frying pan with olive oil spray and saute the onion, garlic and carrot till onion is translucent.
- Place stock in a saucepan and bring to a low simmer, leave it on a low heat.
- Drain and rinse farro and add to the frying pan, along with spices and stir to evenly coat.
- Slowly start adding the stock about a ½ a cup at a time, stirring constantly until stock is absorbed before repeating process till stock is all added.
- For the last ½ cups of stock, add in the sultanas and sweetcorn.
- This is great served on it's own or as a side to a main meal.
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Nutritional information is an estimate and is to be used for informational purposes only
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Karen Sanger
July 3, 2015 at 12:55 pmReally enjoyed this!!
Cathy Hollingsworth
July 28, 2017 at 5:21 pmThis was delicious… I’m on a journey of finding plant based recipes and this one was delicious, my husband loved it but I didn’t use the oregano ..I also used dried cranberries. Thank you for this recipe…
Shevy (Slimming Eats)
July 30, 2017 at 9:48 pmlove the additional of cranberries – sounds like it would work well. I am so glad you and your husband enjoyed this.