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This week I'm all excited about Farro.
It's a grain grown primarily in Italy. Farro is very versatile; it works in soups, salads and my new favorite: risottos.
The process is the same as Arborio Rice but the result is amazing! A nutty, chewy grain that pairs so well with all the cold
weather super stars like winter squash or roasted mushrooms. Farro is a whole grain that provides fiber, protein and iron.
Easily switching from vegetarian to chicken broth friendly this is a delicious addition to your winter menus. Did I mention
it's good for you too!! My
most recent recipe testing combined Farro, roasted beech mushrooms, spinach and Parmesan cheese in a creamy, satisfying
risotto. A meal on it's own or a perfect side to fish or chicken! Ask me about how we can add this risotto to your menu!
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