One can't call it a risotto because there is no rice involved, however, it sure had the creamy sauce and al dente feel. It was a 'try me' recipe developed after I had a farro 'risotto' in a small bistro near my daughter's place in Brooklyn. I couldn't find farro in the rural backwater, so I bought a cup of spelt berries from the 'bulk island' at the supermarket and brought them home to sit on my counter while I read up a bit on spelt and farro.
