Imagine starting your day with a luxurious, creamy Italian-inspired breakfast that's not just delicious, but also packed with wholesome nutrients. This Farro Breakfast Risotto with Poached Egg is about to become your new morning obsession – a gourmet dish that looks like it's straight from a high-end restaurant but can be effortlessly created in your own kitchen. Combining the hearty, nutty texture of farro with a perfectly poached egg, this recipe is set to elevate your breakfast game from mundane to magnificent.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup farro
- 4 cups vegetable broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup grated parmesan cheese
- 4 eggs
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a medium saucepan, heat the vegetable broth and keep it simmering on low heat. This will ensure warm broth is ready for the risotto.
- Heat olive oil in a large skillet over medium heat. Add diced onions and sauté until translucent and soft, approximately 3-4 minutes.
- Add minced garlic to the skillet and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Add farro to the skillet and toast the grains for 2-3 minutes, stirring to coat with oil and develop a nutty flavor.
- Begin adding warm vegetable broth to the farro one ladleful at a time, stirring frequently. Allow each ladleful to be absorbed before adding the next, similar to traditional risotto technique.
- Continue adding broth and stirring for approximately 25-30 minutes, or until farro is tender but still has a slight bite. The consistency should be creamy and slightly loose.
- While farro is cooking, prepare poached eggs by bringing a separate pot of water to a gentle simmer. Add a splash of vinegar to help egg whites coagulate.
- Crack each egg into a small ramekin, then gently slide into the simmering water. Poach for 3-4 minutes until whites are set but yolks remain runny.
- When farro is cooked, remove from heat and stir in grated parmesan cheese. Season with salt and pepper to taste.
- Divide farro risotto among four plates, creating a slight well in the center of each portion.
- Carefully transfer a poached egg onto each serving of farro risotto.
- Garnish with additional freshly ground black pepper and a light sprinkle of parmesan cheese if desired. Serve immediately while eggs and risotto are warm.
Tips
- Use warm broth to ensure smooth, consistent risotto cooking and prevent temperature shock to the grains.
- Toast the farro before adding liquid to enhance its natural nutty flavor and improve overall taste.
- Stir frequently during cooking to release the farro's starches and create a creamy consistency.
- For perfect poached eggs, use fresh eggs and add a splash of vinegar to help the whites coagulate.
- Don't rush the risotto process – slow, steady stirring is key to achieving that signature creamy texture.
- Keep extra broth on hand in case you need to adjust the risotto's consistency.
- Serve immediately to enjoy the optimal temperature and texture of both the risotto and poached egg.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 15g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 200mg
