Farrotto is just rissotto made with farro, my new favorite whole-grain. This recipe comes from the March/April issue of Eating Well magazine. Like always, if you can’t find farro you can sub it with pearled barley–but really try to find farro.
This is a healthy alternative to regular risotto, vegetarian if made using vegetable broth, and vegan if you don’t add the cheese. It’s full of tomatoes, artichokes, and fresh basil.