101 cookbooks risotto

Farro and Millet Risotto Recipe with Peas

March 3, 2013

What’s that slogan? Kid tested, mother approved? The slogan for this meal would be mother tested, kid approved. I had a big bag of organic farro from Costco (you know, when Dad calls and he’s going up and down the aisles looking for various organicky goodness to bring home and he calls out “how about some farro?” and I think how do i cook farro?). I googled. I came upon 101 Cookbooks. It’s a recipe journal blog. Fabulous food. I’ve made it a number of times since first discovering it. SuperBoy loves it; AA loves it; I love it. Farro and Millet Risotto Recipe, modified from the 101 Cookbooks recipe. The italicized parts are a direct quotation from the recipe. Forgive some of the photos; it was smartphone cameraing. Ingredients: 3/4 cup uncooked millet 4 tbspn extra virgin olive oil rich salt–coarse kosher or sea salt 1/4 cup unsalted butter 2 medium yellow unions, cut in half and then sliced thinly 1 clove of garlic, smashed & chopped 2 cups farro about 7 cups broth–veggie or chicken 2 big handfuls of grated parm or pecorino romano one medium bag of frozen peas, or delicata squash when in season, or whatever veggies you bought at the coop on sale that are living in your fridge or freezer Directions Pull out two saucepans: one for the millet, and a larger one for the farro. Toast millet in a dry saucepan over medium heat, then add  1 3/4 cup water, 1 tbpn oil, and few pinches…

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