Smart In The Kitchen

Summer Farro Risotto

Name: Summer Farro Risotto
Ingredients: 1 eggplant, diced; 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 zucchini, diced; 1 yellow or red onion, diced; 2 cloves garlic, minced; 1 cup uncooked pearled farro; 4 cups chicken stock; 1 pint cherry tomatoes, cut in half; 4 tablespoons extra-virgin olive oil, divided

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,...

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337

CALORIES

$1.81

PER SERVING