Farrotto with Artichokes

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.


Farrotto with Artichokes Recipe

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.

13 thoughts on “Farrotto with Artichokes

  1. I absolutely adore farro, and am stoked to be able to buy it in bulk at my local hippy store as whole grain spelt- so much cheaper than those fancy boxes from the Italian market. I mean don’t get me wrong, I love arborio, but there’s something about the bite of the grains in farrotto 🙂

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