Monday, February 25, 2013

Shitake and Pancetta Farro Risotto

I was reading recently about how wonderfully healthy farro its high in protein, B vitamins, vitamin E, magnesium, selenium and, of course, fiber. It is a whole grain wheat and one of the first grains that was cultivated, it has even been found in Egyptian tombs. It became less popular over the ages as other strains of wheat were grown, but in recent years it has become popular again and is being grown in Italy. It has a starchy quality to it that lends itself well to being made into a risotto. It can also be cooked and added to salads, used as a yogurt topping or as a breakfast cereal. 

Shitake and Pancetta Farro Risotto


  • one cup of farro
  • 2 cups of vegetable stock
  • 4 slices of pancetta thinly sliced
  • 1/2 a red onion chopped
  • 1/4 cup white wine
  • 3 cloves of garlic chopped
  • 1/2 cup of frozen peas
  • one cup of shitake sliced
  • water as needed so it doesn't stick

  1. add a little olive oil to a pan and saute the pancetta, shitake, onion and garlic for 3 minutes 
  2. add the wine and let it reduce
  3. then add the farro and peas stir and add a cup of vegetable stock let it simmer as it starts to dry out add more stock and keep stirring.
  4. Add water as needed and keep testing to see when its cooked takes about 30 min it will have a little bite to it 

It was a rainy day when I took this picture, but to me this was perfect, risotto is a great comfort food.

So who else has tried farro and how do you use it?

We planted lettuce and broad bean seeds yesterday if you read the post in honor of my dear Granddad it will make you smile, he was an amazing gardener and I really want to keep his memory alive by inspiring the kids to garden.

Have a great week everyone


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