Italian Style Risotto di Farro with Zucchini!

Risotto di Farro made with an ancient wheat grain that originated in Mesopotamia. Farro is often used to describe 3 different grains.

Einkorn – small farro

Emmer – farro medium

Spelt – big farro

These 3 types of farro are used in different regions and countries. It’s a small, light brown grain, with a noticeable outer layer of bran.

Farro is too much nutritious, with a good source of protein, fiber, magnesium, zinc and some B vitamins. It’s a healthier alternative to refined grains like rice.

Composition : 1/4 cup of organic emmer farro contains :

Calories = 170

Carbs = 34 grams

Fat = 1 gram

Protein = 6 grams

Vitamin B3 (niacin) = 20% of the RDI

Magnesium = 15% of the RDI

Zinc = 15% of the RDI

Iron = 4% of the RDI

servings = 2

Prep. Time = 15 minutes

Ingredients :

150 grams of farro.

2 Zucchini

50g Asparagus

2 tomatoes

Some black olives

1 garlic clove

1 onion

Himalayan salt

pepper, oregano, thyme

1 tbsp Butter ghee.

How to make it ?

1- Soak the farro overnight.

2- In a pan put water and place the farro to cooking at medium heat, until soft but “al dente”.

3- In a pan put a tbsp of ghee and place the shopped tomatoes, onion, garlic, oregano and thyme. Sauté until form a sauce, cooking at low heat for approximately 10 minutes. Add finely shopped zucchini, olives and asparagus (cut in half) and continuing cooking until you get a consistent sauce.

4- Put the farro already cooked into the sauce, add 1/2 tbsp of salt and mix.

5- It is ready to serve. You can sprinkle with fresh parsley and drizzle with extra-virgin organic olive oil.

Enjoy!

You do not have Farro? Buy here!

Naturalize yourself !