I feel like, by this point in my ES career, there are certain things that we just can’t avoid. For example: I love healthy grains and making plays on risotto with them, I love mushrooms, and I love blue cheese. So it really shouldn’t surprise anyone when I introduce my next recipe creation: blue cheese and mushroom risotto made with farro instead of arborio rice.
Here’s why I like farro: It’s toasty and nutty with a toothsome bite, standing up to heavy sauces much better than plain ol’ rice. Not only that, but it’s freaking healthy! High in fiber, low in gluten, and packing 7g of protein per 1/4c serving, farro is a grain to be reckoned with. I mixed this with the usual risotto suspects (white wine, cheese, more cheese) with spectacular results. I wouldn’t go as far as saying that this is a super healthy meal (because of the aforementioned cheese and more cheese), but it’s a step up from classic risotto thanks to all the benefits of farro plus a load of vitamins and minerals from the mushrooms and iron from the spinach. All in all… you could do a lot worse. Plus this combination is just plain delicious.
