Channel: Williams Sonoma

Category: Howto & Style

Description: Featuring meaty shiitake mushrooms and bright green asparagus, this spring-fresh farrotto was created by chef and cookbook author Bobby Flay. He relies on the same technique used for making risotto but swaps out the traditional Arborio rice for farro. The result: a nutritious, whole-grain dish that boasts a slightly nutty taste and wonderfully chewy texture. It’s prepared in the GreenPan Essential Pan, an electric cooking pot that heats quickly and evenly to ensure delicious results every time. Check out more of Bobby Flay: bit.ly/3LdGtXM Recipe: bit.ly/3JDFv73 Shop the GreenPan Electric Skillet: bit.ly/36MgsQE