Recently I heard that you could make risotto with farro. Farro, pictured above, is a whole grain and a relative to wheat, similar in texture and size to barley. It is also very high in fiber and has a fair amount of protein. The fact that I could make risotto with a whole grain intrigued me since I love risotto but don’t love that arborio rice isn’t a whole grain. So I did a little searching and came up with a recipe on my own. Not to toot my own horn, but it came out amazing. So much so that I have to share the recipe with YOU!
Farro Risotto – serves 4 (300 calories per serving)
You should be able to find farro in the grain aisle at the grocery store or sold in the bulk bins at a health food store. If you can’t find it, barley may work.
1 tbsp olive oil
2 cloves garlic
3/4 cup chopped celery
4 cups vegetable broth
1 cup farro, uncooked
1 tsp sage
2 cups grated yellow squash
1/4 cup goat cheese (or your favorite cheese)
Pepper to taste
1/4 cup walnuts, toasted (optional)
Heat olive oil in pan over medium high heat. Add garlic and celery and cook about 2-3 minutes. Meanwhile, in a separate sauce pan, bring vegetable broth to a low simmer. Add farro to garlic and celery and allow it to brown 4-5 minutes. Once farro has browned, add 2 cups of the veggie broth, sage and yellow squash and bring to a simmer. Simmer for 10 minutes, stirring occasionally. Add the rest of the veggie broth in batches, stirring often with each addition. Once the farro has simmered for 20 minutes total, add the cheese and pepper and stir to combine. Top with walnuts and serve.
Emily Fonnesbeck RD,CD