Farro Risotto with Zucchini, Porcini Mushrooms, and Basil Pistou
It’s farro time. This ancient whole grain has a nutty, roasty-toasty flavor and a delightful chewy texture. We cook it up risotto-style by gently simmering it in a rich mushroom-infused liquid.
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Cooking tools:
- Garlic press
- Grater
- Kitchen timer
- Chef's knife
- Cutting board
- Sauce pot
- Skillet
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Plate
- Serving bowl
- Stove
Ingredients
- ¼ ounce dried porcini mushrooms
- 2 eggs
- 3 organic scallions
- 1 or 2 cloves organic peeled fresh garlic
- ¾ cup farro
- 1 organic zucchini or yellow squash
- ¼ pound organic grape or cherry tomatoes
- 3 tablespoons grated Parmesan
- Sunbasket basil pistou (extra virgin olive oil - basil - Parmesan - garlic)
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