The milk and nutmeg flavor that comes through in this farro risotto is similar to that of this Vegetable Pasta. I like making the farro very cheesy. It’s an awesome colorful, quick, and cozy meal!
Total time: 40 min, including chopping and farro cooking. Makes dinner for 2-3 people.
Materials: Stovepot; frying pan.
Ingredients:
- Farro
- 1 onion
- 1 bell pepper
- Mushrooms
- Bunch of beet greens, collard greens, or another green
- Salt, pepper, nutmeg to taste
- ½ cup milk
- Cheese (I like Gruyere, Romano, Parmesan, or Cheddar)
Instructions:
- Start farro cooking on the stovetop.
- Heat a frying pan with olive oil and sauté chopped bell peppers, mushrooms, and a green (I like collard or beet greens) for about 5 minutes, adding salt, pepper, and nutmeg about halfway through.
- Add ½ cup milk and let veggies continue to cook.
- When farro is done, add it to the pan of veggies. Stir in some cheese (I like Gruyere, Romano, Parmesan, or Cheddar) and enjoy!
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