Farro and Vegetable Risotto - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy
mysqli (97) failed. INSERT INTO recipe_recipes SET recipe_name = 'Farro and Vegetable Risotto - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy', recipe_ethnic = 5, recipe_base = 20, recipe_course = 5, recipe_prep_time = '0.00', recipe_ptime = 1, recipe_cook_time='0.00', recipe_ctime = 1, recipe_itime = 1, recipe_inactive = '0.00', recipe_difficulty=1, recipe_num_servings=6, recipe_temp='0', recipe_directions='Bring a medium saucepan of salted water to a boil. Add the farro, lower the heat to a gentle boil, and cook until chewy but no longer hard, about 15 minutes. Drain and spread the farro out on a rimmed baking sheet to cool evenly.
Heat 1 tablespoon olive oil in a medium sauté pan over medium-high heat. Add the carrots and season with salt and a pinch of crushed red pepper. Cook, stirring, for 1 minute, then add the squash and zucchini. Season again and cook, adding additional oil, if needed and stirring, until the vegetables are just tender, about 2 minutes. Remove from the heat and reserve.
In a medium saucepan, heat 2 tablespoons olive oil over medium-high heat. Add the farro and 1/2 cup of the stock and bring to a boil, stirring, until the broth is almost completely absorbed, about 4 minutes. (Do not let the pot become completely dry.) Add another 1/2 cup stock, stirring, until the pan is almost dry. Season with a little salt, then add the remaining 1/2 cup stock and the sautéed vegetables. Cook, stirring, for 2 minutes.
Take the pan off the heat and stir in the butter. Add the cheese and stir, shaking the pan to help release the starch. Season with salt, a tiny pinch of crushed red pepper, and a few grinds of black pepper. Cover the pot and let sit for 5 minutes. Stir in the tomatoes and scallions and season to taste.
To serve, spoon onto plates, top with short ribs and ladle braising liquid over the top.', recipe_comments='', recipe_source=558, recipe_cost='0.450', recipe_owner='lindy', recipe_calories = 89, recipe_fat = '4.10', recipe_carbs = '10.88', recipe_chol = '-0.17', recipe_netcarbs = '8.71', recipe_protein = '2.19', recipe_fiber = '2.17', recipe_ww_pts = '0.04', recipe_basket = '0', recipe_sugg_sides = '', recipe_kosher = 5, recipe_kp = 0, recipe_lofat = 0, recipe_sodium = '28.17' , recipe_yields_num = '0.00', recipe_yields_unit = 11 , recipe_wine_type = 0, recipe_wine_sugg = 0 , recipe_wine_name = '', recipe_tested = 0 , recipe_orig_serve = 6, recipe_equip = ''
Errormessage: Duplicate entry 'Farro and Vegetable Risotto - Copy - Copy - Copy - Copy - Copy -' for key 'recipe_name'
