If your home is anything like mine, there's a love (the flavor) - hate (the calories and fat from the cream & cheese, as well as the time consuming process of making it, including standing over the stove endless stirring) with risotto. You'll LOVE this recipe then! Instread of arborio rice, it uses Farro (ancient grain known for its health benefits), homemade stock added mostly in one step which cooks without any supervisions, and just a dash of cheese :-). For my vegan friends, read on below for a quick replacement suggestion, though be advised I haven't made that way yet. This recipe uses a technique I learned from ATK - by quickly pulsing the farro a few times in a blender of food processor, the farro will crack and release some starch which will provide the creamy consistency without needing to add excessive cheese or cream. Any conversation of this being unhealthy has disappeared. Serve as a side or as an entree - we've never had any leftovers even though this could serve 4-6 (and usually it's just 2 of us!).
As they say in my home country, Buen Provecho!
Note: For my vegan friends - I would replace the parmesan with ~1/3 cup of Nutritional Yeast (or up to 1/2 cup). I'd love to know how you think it tastes!