(Image credit: Joe Lingeman)
I first discovered farro when I was living in Italy and longed to incorporate something nutty and grainy into my pasta- and bread-loaded diet. With brown rice nowhere to be found, my only choice was the nubby grain, which I quickly learned to love. I’ve been eating it in grain bowls, as a simple side dish, or as a hearty salad ever since. Now comes this risotto, or I should say farroto.
Made with farro instead of the traditional rice, the result is a whole-grain version of one of my favorite dishes, which serves as a well-rounded meal with the addition of shrimp. It’s earthy, with a nice chew that balances the creaminess, yet bright, thanks to fresh garlic, basil, and lemon juice.
from WordPress https://jonathanwilhoite.wordpress.com/2017/08/21/recipe-garlic-basil-shrimp-farrotto-quick-and-easy-weeknight-dinners/
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