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Chicken Risotto with Farro

Reipe by Chef Marvin Woods

Instead of rice, I use farro, which is an Italian grain. Also I recommend making your own stock, which helps keep the sodium levels in check. Traditionally risottos are finished with heavy butter and cheese. I have added shiitake mushrooms and fresh corn on the cob to help add more flavor to the dish and reduce some of the fat. 

Stock Ingredients

  • 2 pounds chicken bones
  • 2 onions
  • 4 whole carrots
  • 4 ribs of celery
  • 4 cobs from whole corn (bonus - stalks and peels)
  • 1 handful of mushrooms, stems only
  • 1 handful of peels from onions, shallots, or carrots 

Directions 

Place chicken bones, onions, carrots, celery, corn, mushroom stems (if applicable) and peels into a large pot of water with heat on medium high, bring to a boil. Once boiling, lower the heat and simmer for 1 hour and 15 minutes. Set aside and allow to cool. Once cool, strain and use the amount you want for the current recipe. You can freeze the excess stock in freezer-proof plastic bags for future use.

Risotto Ingredients

  • 12 ounces farro
  • 2 tablespoons canola oil
  • 2 shallots
  • 3 cloves fresh garlic, minced
  • ½ cup fresh peas
  • ¼ cup corn on the cob
  • ¼ cup white wine
  • 3 ounces of skinless chicken breast
  • ¼ cup mushrooms, preferably shitake
  • ¼ cup fresh basil leaves, rough cut
  • 2 tablespoons fresh Parmesan Reggiano
  • 1 tablespoon unsalted butter
  • Cracked black pepper
  • Sea salt to taste

Directions 

Heat 2 tablespoons of oil in a medium saucepan over medium heat. Add garlic and shallots and “sweat” for 1 to 2 minutes. Add peas and corn and cook an additional 2 to 3 minutes. Add farro and continue to cook and stir for another 2 to 3 minutes. Add white wine and reduce by half. Add enough stock to cover the farro. Lower heat and let cook, stirring frequently. When liquid has disappeared, repeat, adding the same amount of stock. Repeat this process for 30 minutes. Add chicken and cook for another 5 minutes. Stir in mushrooms and cook for an additional 2 to 3 minutes. Add butter, Parmesan and basil. Add black pepper and check seasoning. Add salt if needed. Top with freshly shaved Parmesan.

Yield

6 servings

Nutritional Information

Calories: 309
Total Fat: 7.3g
Saturated Fat: 0.8g
Cholesterol: 11mg
Sodium: 176mg
Total Carbohydrates: 49.4g
Dietary Fiber: 8.2g
Protein: 13.9g

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