Farro Risotto With Mushrooms And Parmesan
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Italian
Farro Risotto With Mushrooms And Parmesan
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If you're hungry for risotto but looking for something a little healthier, then farro risotto is the perfect dish. It's packed with rich flavors and satisfies all of your creamy, cozy meal cravings. Plus, farro is more forgiving than rice, so this risotto requires much less babysitting.
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Ingredients
- 2 Tbsp butter 28 g, unsalted
- ½ cup onion about ½ of an onion, white, chopped
- 4 cloves garlic minced
- 8 oz mushroom about 3 cups sliced, 226 g, sliced
- 2 tsp thyme finely chopped fresh
- 1 cup farro 208 g, uncooked whole
- 3 cups vegetable broth 678 mL
- ½ cup Parmesan Cheese 45 g, shredded
- ½ cup peas 85 g, frozen
- salt to serve
- black pepper to serve
Instructions
- Veggies: Melt butter in a large skillet over medium heat. Add onion, garlic, mushrooms, and thyme. Cook, stirring often, until onion is soft and mushrooms have sweat out their moisture, about 8 minutes.
- Toast: Add uncooked farro to the pan, stirring to combine. Let cook for about 2 minutes.
- Simmer: Add vegetable broth, cover and cook until farro is tender but still a little chewy, 40 to 45 minutes. (If you have a parmesan rind, throw that in the pot now for extra cheesy flavor.)
- Assemble: Stir in the parmesan to melt, then stir in the frozen peas. Season generously with salt and pepper to taste. Serve immediately.
Notes
- Wine lover? To make a more classic risotto, replace ½ cup of the vegetable broth with dry white wine.
- ½
- Store: Risotto is always best enjoyed fresh, and it should never be frozen. If you have leftovers, it will stay good in the fridge in an air tight container for up to 4 days. The best way to reheat it is on the stove top with a splash of broth. Heat low and slow and continue adding broth until it rehydrates.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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