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Farrotto

w/ Spring Vegetables and Parmesan


Farro, an ancient variety of wheat, is cooked in the style of risotto, lending a satisfyingly nutty background to a riot of spring vegetables. Charred spring onions provide a touch of smokiness along with just-barely-cooked spring asparagus and english peas. A dusting of parmesan rounds out this hearty Tuscan dish.


Ingredients: Vegetable Stock, Peas, Scallion or Spring Green Onions, Asparagus, Parmesan Cheese, Farro, White Wine, Lemon Juice, Extra Virgin Olive Oil, Organic Oregano, Organic Red Pepper Flakes, Organic Bay Leaf Contains: Milk, Wheat

Health Benefits

  • Excellent Source-Vitamin C
  • Good Source-Calcium
  • Low Cholesterol
  • Low Calorie
  • Low Sodium
  • 121 mg Omega 3’s

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In Minutes.

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Recipe by

The RealEats Culinary Team

About This Chef

The RealEats Culinary Team is dedicated to designing flavorful, healthful dishes that feature whole, fresh ingredients and nothing you don’t want to be eating. We aim to provide a wide variety of seasonally appropriate and energy boosting plates: different colors, textures, clean flavors, delicious tastes. We have your back, and it’s all in the bag. 

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