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Making Farro Risotto #kidsinthekitchen

This week for #kidsinthekitchen we each are showcasing The Piccolo Chef Cookbook. We’ve chosen to create a recipe call Toasted Farro Risotto with Mushrooms. Farro is something we’ve never had before but thought it was a good way to introduce a new ingredient. Shae helped with MOST of the cooking. Risotto is a bit time consuming so Shaun lost interest after toasting the farro in olive oil.

Farro Risotto #kidsinthekitchen

“The Piccolo Chef Cookbook” was developed by the owners of the award winning cooking school in Los Angeles, California. Piccolo Chef was created by Italian mom-preneurs with a vision to make healthy eating attainable and fun for children of all ages and economic backgrounds. Their inspiration are their children, and teaching kids and parents the art of fresh cooking and reconnecting with one another through all phases of cooking, from garden to the table.

Shae on the other hand was by my side almost the entire time asking questions, tasting ingredients (raw onion), stirring, asking more questions and overall being the ideal sous chef.

Risotto is a straightforward process and this variation wasn’t very different. I adjusted some ingredients and left out others but we ended up with a very tasty meal that I would definitely try again. Farro wasn’t weird or gross, in fact in tasted like a cross between steel cut oats and brown rice just much larger in texture.Farro Risotto #kidsinthekitchen Shae and Shaun said it smelled like popcorn when it was toasting in olive oil.Farro Risotto #kidsinthekitchen I added some steamed broccoli to the finished product and added a blend of sauteed mushrooms, onions and garlic to the risotto.
Come join me and my co-hosts, Sarah of Play to Learn with Sarah, Paula at Frosted Fingers and Sara at Sensibly Sara, each week linking up a post, new or old, that feature the theme Kids in the Kitchen. It doesn’t matter what you are doing as long as you are doing it together, enjoying it and learning something along the way.

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