Cheesy, tomato-y goodness: Baked Farro Risotto from 101 Cookbooks.com.
Most Popular
I’ve been on a farro kick lately. It’s a sweet and nutty grain with a fabulous chewy-tender texture, and ever since tasting it in this Farro and Beluga Lentil Pilaf with Ginger and Cilantro, I just can’t get enough of the stuff.
I’ve been making lots of salads and pilafs with it, and adding it to soups, too. But now I can’t wait to try it in a baked “risotto,” a la 101 Cookbooks. The hearty combination of earthy farro, tomatoes, cheese, and fresh oregano is sure to satisfy my farro craving, and warm my husband and I from the inside out.
Comments
Leave a Comment
Comments