I love brown rice, I use it in a ton of recipes, like my lentils and rice recipe. But sometimes I want to mix things up, and that’s where farro comes in. Another healthy whole grain, it has an amazing nutty flavor and can really add to a meal. I actually only first tried it about a year ago, and since then have been using it nonstop! This farro risotto is a perfect example.
I love using it as a backdrop for things like mushrooms and onions, two ingredients that tend to come up often in my cooking. New Years Resolutioners will be happy to hear that farro helps fill you up and keep you feeling full. Great for people trying to eat less and eat healthier, but also perfect for a hearty lunch before you head out to play in the snow or go trekking on a wintery woods adventure, (or just playing in the back yard with your dog and the neighbor’s puppy!).
Seriously, couldn’t you just sit out all day watching those two play? Ok maybe it’s just me, but I sure could!
Make this dish as the main attraction, or let it sit as an amazing supporting roll to roasted chicken, or some pork tenderloin. John (the husband) tends to like it as a side to some form of large protein, whereas I like to eat it up as the whole meal. You can also feel free to toss in any other random veggies you have laying around, it’s a great venue to pack them in without anyone noticing too much. In all reality it reminds me of my leftover soup recipe.
For a quick substitution use vegetable stock to make this a vegetarian and vegan friendly side or main dish. Don’t have any stock on hand? You can still make farro using water. However if you do, make sure to add more spices to the mix to help bring back some of the flavors you’ve lost by eliminating the stock.
Farro Risotto Recipe
- 1 Onion chopped
- 2 Garlic chopped
- 4 Mushrooms sliced
- Salt to taste
- Black Pepper to taste
- 2.25 Vegetable Stock or chicken stock
- 1 Farro 8 ounces
- Fresh Parsley for garnish
- In a medium pot bring 2 1/4 cups chicken or vegetable stock to boil, then add in 8 ounces of farro.
- Cover and simmer for 30 minutes.
- In a large soup pot sauté onions, garlic, mushrooms, salt and pepper until golden brown.
- Once farro has absorbed almost all of the liquid (30 minutes) add your mushrooms/onions, and toss.
- Serve topped with a sprinkle of fresh parsley.