Recipe of the Month Healthy Farro Risotto w/Chicken & Vegetables Another healthy recipe courtesy of Emmy-Nominated, celebrity Chef Marvin Woods (www.MARVINWOODS.NET). Marvin is well known in the culinary industry as the Super-Food Chef. He has over 25 years of experience creating delicious recipes using heart-healthy Mother grains like Amaranth, Quinoa, and Farro. His recipes incorporate natural products like seaweed instead of salt and Agave instead of sugar. Eating healthy and losing weight is easy when using his recipes. This recipe takes classic Italian risotto and makes it healthy and even more delicious. Makes 6 servings. STOCK INGREDIENTS 2 lbs. chicken bones 2 onions 4 whole carrots 4 ribs of celery 4 cobs from whole corn (bonus - stalks and peels) 1 handful of mushrooms (just the stems will do) 1 handful of peels from onions, shallots, or carrots STOCK INSTRUCTIONS First we make our own vegetable stock. Here's how. Place everything into a large pot of water with heat on medium high, bring to a boil. Once boiling, lower the heat and simmer for 1 hour and 15 minutes. Set aside one quart. RISOTTO INGREDIENTS 12 ounces farro 2 tablespoons canola oil 2 shallots 3 cloves fresh garlic, minced 1/2 cup fresh peas 1/4 cup corn on the cob 1/4 cup white wine 3 ounces of skinless chicken breast 1/4 cup mushrooms (shitake is best) 1/4 cup fresh basil leaves - small, rough cut 2 tablespoons fresh Parmesan Reggiano (Reggiano means it's the real thing) 1 tablespoon unsalted butter Cracked black pepper Sea salt to taste RISOTTO INSTRUCTIONS Heat 2 tablespoons of oil in a medium saucepan over medium heat. Add garlic and shallots and "sweat" for 1 to 2 minutes. Add peas and corn and cook an additional 2 to 3 minutes. Add farro and continue to cook and stir for another 2 to 3 minutes. Add white wine and reduce by half. Add enough stock to cover the farro. Lower heat and let cook, stirring frequently. When liquid has disappeared, repeat, adding the same amount of stock. Repeat this process for 30 minutes. Add chicken and cook for another 5 minutes. Stir in mushrooms and cook for an additional 2 to 3 minutes. Add butter, Parmesan and basil. Add black pepper and check seasoning. Add salt if needed. Top with freshly shaved Parmesan. This hearty but far-from-heavy dish goes well with red or white wine. If red, try a malbec or a light pinot noir. If you go white, try a Viognier, or your favorite sauvignon blanc or chardonnay. Find other great recipes for your family at: AllRecipes.com FoodNetwork.com RecipeSource.com Epicurious.com