Farro?

[StCharlotte]

Not really the right section I know but I'm not sure where else to put it.

As a diabetic I'm trying to reduce my intake of processed food and farro has come up as an alternative to rice (in this case I was looking for something to replace arborio rice in risotto).

It sounds like a genuine superfood - particularly as it's high in protein - but has anyone tried it?

I accept a butternut squash risotto using it will be a very different dish from a chicken risotto but is it actually palatable? And does the wholegrain version need soaking?

Or does anyone have any other suggestions?

Thank you.

I had a quick google to check what farro was....looks a lot like bulgar wheat to me, in which case I'd go down route of a cous cous type of meal

get it cooked and then add things to it, dress it nicely with herbs and a tasty oil/vinegar/lemon juice/balsamic dressing

also my best tip for butternut squash is to roast it first before doing anything with it, otherwise it really is like a particularly bland sweet potato. Either peel, chop and roast, or just cut it in quarters longways and scoop it off the skin if you cannot face the wrangling involved with peeling.

Thank you