
Farro Risotto with Braised Fennel and Wild Mushrooms
This is the perfect hearty fall dish and a great evening meal to be shared with friends.
Though farro is not gluten-free, it is lower in gluten than today’s modern wheat varieties and it is packed with vitamins and fiber. It’s a great alternative to rice, quinoa, and barley and is commonly used in Mediterranean and Italian cooking.
If you don’t have homemade stock, use Better than Boullion organic vegetable stock. It’s the one I prefer to use. The farro is ready when it is al dente and a bit springy. And you can add additional stock at the end to make it even creamier.
Ingredients
Makes 4 servings
Healthy On You® 'Cini in a Bottle sea salt, separated shredded Parmesan cheese Spoon the farro porridge into a shallow bowl and using a slotted spoon, top with a poached egg and sprinkle with the Parmesan cheese and remaining 'Cini in a Bottle sea salt.
To Make the Porridge
Meanwhile Poach the Eggs
Finish the Recipe