Easy Pea Farro Risotto

It seems like just about everyday you read an article about how we need to eat less white flour and GMO wheat and whatnot, so in my effort to eat better, I’ve tried been eating a lot of alternative grains. In addition to basics like cornmeal (as polenta) and quinoa (okay, not actually a grain), I’m also eating more farro. I particularly like farro as a rice substitute in farro risotto (sometimes called farrotto). The above is my attempt at pea farrotto.

I simply cook 1 cup of dry farro with 2 cups of water and 2 cups of almond milk, stirring sporadically.

Separately, I blanch my peas (just a few minutes, until they’re bright green and the pods split).

As the liquid cooks off the farro, I add salt, pepper, lemon zest, garlic and onion powder (all to taste).

Once the farro has a risotto-like texture (slightly porridge-like texture), I stir in the peas and take it off the heat. As they say, it’s just that easy.

Above, I serve it with cilantro-lime pepitas and pistachios for a little extra texture and tang.