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.
I have so many recipes on my wish list to make, so many ripped out of magazines, so many tagged with a post-it note in my cookbooks, so many printed off the internet. Because of this I rarely make a recipe more than one. Moo Shu Vegetables is one rare exception. The original recipe came from the September/October issue of Eating Well magazine. Go here to see it. I modified the recipe in a couple ways. First, I’m trying to buy all my produce from the farmers’ market and not buy pre-packaged/cut/processed vegetables. No more baby carrots! 😛 Instead of the slaw mix they called for I made my own with red cabbage, green cabbage, and carrots. I eliminated the sprouts, b/c I’m not a big fan of them and the ginger b/c I didn’t have any. I also upped the sesame oil.