Meatless Monday: Farro Risotto - FOX 32 News Chicago

Meatless Monday: Farro Risotto

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Production manager from the Holiday Market, Freeman E. Gunnell, demos Farro Risotto.

1 cup farro grains
3 cups stock
1 cup Mirepoix mix (half onions, quarter celery and carrot)
1 tsp minced garlic
1/4 cup peas
2 mushrooms
1/2 tsp tumeric/saffron

Bring stock to a boil.

Saute farro with small amount of mirepoix and minced garlic    

Add enough liquid to cover farro and reduce slowly and fluff with a fork.

When the liquid has been absorbed then add enough liquid to cover again - reduce slowly and fluff with a fork.

Continue adding and reducing liquid until you see a gravy like consistency and the grain is tender.

Should take 15-20 minutes.

Add Parmesan Cheese

All of the Protein, None of the Meat

Looking to add meatless protein to your meals. Learn some ideas for adding more protein from plant based resources. Dishes such as Quinoa Salad, Soy Tofu in Miso Soup, Beans or Eggs included in your meals. Let's not forget some cheese.

Freeman E. Gunnell trained under renowned chefs including Jimmy Schmidt, Wolfgang Puck, and Madeleine Kamman. His career includes working as chef de cuisine and as a pastry chef. Freeman is production manager at Holiday Market and is a graduate of the Pastry and Baking Program at Schoolcraft College.


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