This recipe for a Vegetarian Farro Risotto is simple and produces enough to feed two people.
You will not need many ingredients and, except for farro, you probably already have everything as a staple in your kitchen. So go ahead and give it a try. If you do not have farro at hand, or cannot find it in stores, regular rice or pearl barley will work just fine.
Farro is similar to pearl barley. It is a tricky term for a grain, as it includes three wheat species: spelt, emmer and einkorn, all types of hulled wheat. There is confusion in naming, but most often farro refers to emmer, which is the most common variety grown in Italy or spelt (common in Germany).
Farro is an excellent source of vegetarian protein, several B vitamins, and numerous dietary minerals though cooking reduces all nutrient contents. It is also rich in dietary fiber and low in fat and can be used in salads, soups, and stews.
Farro is also trendy! As it is a healthier alternative to white rice and wheat and a fresh spin to quinoa, it has been getting more and more attention.
We like to experiment with different ingredients. Making a risotto with a grain that is not, well, rice, will give it a whole new flavor and texture.
Farro is a bit chewier under teeth and has a more nutty flavor. But you can cook it just as you would wholegrain rice. That said, it takes a bit longer to put the dish on the table (cooking time about 30 minutes).
Nutrition Information: Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 451 Total Fat: 12g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 7mg Sodium: 694mg Carbohydrates: 68g Fiber: 11g Sugar: 19g Protein: 18g
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