WHISKEY PEPPER CREAMED FARRO
A risotto style creamed farro using our Whiskey Pepper Cream Sauce. This delicious side dish pairs well with a variety of proteins or serve with a green salad for a meatless dinner option.
1 cup Farro
1/4 cup Extra-virgin olive oil
1 Shallot, diced
3/4 cup Pinot Grigio
2 cups Chicken stock
6 oz. White cheddar cheese, aged
6 oz. Robert Rothschild Farm Whiskey Pepper Cream Sauce
Heat oil in a high-sided sauté pan over medium. Stir in shallots and cook for 2 – 3 minutes until softened, then stir in farro. Pour in wine and continue to stir until liquid is absorbed. Add chicken broth, 1/2 cup at a time, stirring continuously. (Each time farro has absorbed all of the broth; it is time to add more.) Once farro is al dente; stir in Whiskey Pepper Cream Sauce and white cheddar cheese. Serve immediately. Risotto should be creamy, but farro should remain al dente.
Serves 4 – 6