Farro the grain of ancient Rome, the wheat of the Caesars. It been around and used in Italy forever. It's delicious and earthy and hearty and very tasty. And it can be prepared a variety of ways. I mean you can just boil it and then mix in whatever you would like. And there is a very popular recipe move happening in the food media in the last 5 years that uses Farro in the place of rice in making risotto. And why not it's delicious. Farrotto the non rice risotto.
Here I've taken a recipe from Nigella Lawson for mushroom farrotto and added a topping of fresh tomato, Cauliflower Brussels Sprouts as well as browned mushrooms and bacon. This recipe was inspired by a photo and post made by a chef I know from Facebook. So here is my wintry dish with a bit of fresh that makes this dish a great year round food you can make for your family and friends.
Here it is: