Red Wine and Parmesan Farrotto
We use the standard risotto cooking method, adding warm stock to the grains gradually while stirring. This approach takes longer than boiling, so quick-cooking farro saves time.
This Story Originally Appeared On cookinglight.com
Credit: Jennifer Causey
293 calories; fat 9g; saturated fat 3g; protein 13g; carbohydrates 41g; fiber 6g; sugars 2g; sodium 460mg.