Name: Summer Farro Risotto
Ingredients: 4 cups chicken stock; 2 tablespoons basil, flat-leaf Italian parsley and/or mint; 4 tablespoons grated Parmesan or Pecorino; 1/2 teaspoon kosher salt; 2 tablespoons unsalted butter; 1 eggplant, diced; 1 yellow or red onion, diced; 2 cloves garlic, minced; 1 cup uncooked pearled farro; 1 pint cherry tomatoes, cut in half; 4 tablespoons extra-virgin olive oil, divided; 1 zucchini, diced

Farro Risotto

How do I know when my Farro Risotto is done cooking?

Do I need to soak the farro before cooking?

My Farro Risotto turned out too salty. How can I fix this?

Can I use any type of stock for my Farro Risotto?

Should I rinse farro before using it for Risotto?

What kind of farro should I use for Risotto?

What else can I add to my Farro Risotto to enhance the flavor?

If you’re making this risotto during the week, you can pre-roast the vegetables on the weekend and keep them refrigerated for a couple days. Or if picky eaters are involved, serve the roasted vegetables on the side and  the farro with butter and parmesan. To keep vegan, use vegetable stock or water, omit the parmesan and use olive oil instead of butter when finishing the dish.

Milk

Lactose Free

Gluten Free

Mediterranean

Stocks & Broths

milliliter

chicken stock

Fresh Vegetables

gram

fresh basil

Cheese

grated parmesan cheese

Seasonings

salt

Butter & Margarine

unsalted butter

eggplant

yellow onion

garlic

Grains & Rice

farro

cherry tomato

Oils

extra virgin olive oil

zucchini

Cholesterol

Vitamin E

Vitamins

Selenium

Minerals

Vitamin K

Phosphorus

Potassium

Zinc

Vitamin A

Vitamin C

Choline

Beta-cryptoxanthin

Copper

Manganese

Thiamin (B1)

Calories from Fat

Calories

Sodium

Water

Carbohydrates

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Beta-carotene

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Farro recipe inspired by this recipe on Serious Eats.

Vegetable Stock from Gwyneth Paltrow's My Father's Daughter via The Garden of Eden 

Farro Risotto with Squash and Kale

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Tuscan White Bean Farro Risotto

Creamy, rich and super flavorful Butternut Squash Farro Risotto, folded in butter and parmigiano, and finished with fresh sage

Butternut Squash Farro Risotto

Farro Risotto with Acorn Squash and Kale

Summer Farro Risotto

Meal

Produce

Dairy

Baking Goods

Pasta, Sauces, Grain

https://s3.amazonaws.com/grocery-project/recipe_images/summer-farro-risotto-2101806

If you’re making this risotto during the week, you can pre-roast the vegetables on the weekend and keep them refrigerated for a couple days. Or if picky eaters are involved, serve the roasted vegetables on the side and  the farro with butter and parmesan. To keep vegan, use vegetable stock or water,

Summer Farro Risotto

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