Farro is nothing greater than an ancient form of wheat, which is usually also referred to as emmer. Small however highly effective, farro has a nutty taste and a springy, al dente texture and is strictly the sort of nutritious entire grain that makes Mediterranean food so wholesome.
My favourite option to put together farro is to cook dinner it like risotto by progressively including warm broth to the toasted grains till they’re tender. The grains keep completely toothsome and separate, but the ultimate dish is creamy and deeply comforting, particularly on a chilly evening.
As you may think, a farro risotto, or farrotto, can take so long as 45 minutes on the range—with fixed consideration required—however an electrical strain cooker streamlines the entire course of. You even cook dinner the butternut squash within the strain cooker for simpler cleanup.