lemon farro risotto Recipe
Servings: 2
Ingredients
- 1 cup farro
- 6 cups low-sodium vegetable broth
- 3 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 large shallot, chopped
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup white wine {I used Pinot Grigio}
- 2 tablespoons lemon juice
- 2 tablespoons lemon zest
- ½ cup pecorino romano {optional}
- salt & pepper {to taste} before serving
View Full Recipe at Laura Janelli
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 806g | |
| Recipe makes 2 servings | |
| Calories 363 | |
| Calories from Fat 295 | 81% |
| Total Fat 33.38g | 42% |
| Saturated Fat 10.89g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 2642mg | 110% |
| Potassium 454mg | 13% |
| Total Carbs 3.55g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.86g | 1% |
| Protein 8.53g | 14% |
