Farro Risotto With Wild Mushrooms And Peas

Name: Farro Risotto With Wild Mushrooms And Peas
Yield: 2 serving
Ingredients: ½ oz dried porcini mushrooms; 1 lb Shiitake mushrooms; 1 cup boiling water; 3 cups vegetable broth; 1 medium onion; 3 garlic cloves; 3 tablespoon olive oil; ½ cup farro; 1 cup frozen sweet peas; ½ cup dry white wine; ½ cup Pecorino Romano cheese; ½ cup Parmesan Cheese; ¼ teaspoon salt; 3 tablespoon parsley; pepper to taste

User Reviews

5.0

12 reviews

Excellent

Servings
2
Calories
790 kcal
Course
Main Course
Cuisine
Italian

Farro Risotto With Wild Mushrooms And Peas

Knox Blevins

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Hearty and healthy mushroom dinner that features Farro, Porcini and Shiitake mushrooms. Burst of flavor in a one simple dish.

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Ingredients

Servings

½ oz dried porcini mushrooms
1 lb Shiitake mushrooms stems removed and mushrooms thinly sliced
1 cup boiling water
3 cups vegetable broth
1 medium onion minced
3 garlic cloves minced
3 tablespoon olive oil
½ cup farro rinsed
1 cup frozen sweet peas
½ cup dry white wine
½ cup Pecorino Romano cheese grated (optional)
½ cup Parmesan Cheese grated (optional)
¼ teaspoon salt
3 tablespoon parsley chopped
pepper to taste

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Instructions

In a small bowl, soak Porcini mushrooms in a cup of boiling water until softened, about 30 minutes. Drain and reserve the mushroom water. Coarsely chop the mushrooms.
Heat 2 tablespoons of olive oil in a large sautéing pan and on the medium heat. Add onions and cook until translucent, about 5 minutes.
Add garlic and cook for 30 seconds. Add Porcini and Shiitake and cook for 15 minutes until Porcini have softened. Transfer cooked mushrooms and onions to a bowl and set aside.
In the same pan, heat 1 tablespoon of olive oil, add Farro and cook for about 1 minute. Add white wine and cook for about 3 minutes until it evaporates.
Stir in 1 cup of vegetable broth and mushroom water.
Season with salt and pepper. Reduce the heat to medium low and cook until broth is absorbed.
Continue adding broth ½ cup at a time, stirring occasionally until Farro absorbs all liquid and is cooked through, about 30 minutes.
Stir in frozen peas, cooked mushrooms, Pecorino Romano and Parmesan. (Omit the cheese for vegan version). Cover with a lid and cook for another 1-2 minutes until peas have softened.
Sprinkle with parsley.
Serve immediately.

Nutrition Information

Show Details

Calories 790kcal (40%) Carbohydrates 80g (27%) Protein 32g (64%) Fat 36g (55%) Saturated Fat 12g (60%) Polyunsaturated Fat 3g Monounsaturated Fat 19g Cholesterol 43mg (14%) Sodium 2441mg (102%) Potassium 1254mg (36%) Fiber 19g (76%) Sugar 14g (28%) Vitamin A 2121IU (42%) Vitamin C 39mg (43%) Calcium 623mg (62%) Iron 4mg (22%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 790 kcal

% Daily Value*

Calories	790kcal	40%
Carbohydrates	80g	27%
Protein	32g	64%
Fat	36g	55%
Saturated Fat	12g	60%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	19g	95%
Cholesterol	43mg	14%
Sodium	2441mg	102%
Potassium	1254mg	27%
Fiber	19g	76%
Sugar	14g	28%
Vitamin A	2121IU	42%
Vitamin C	39mg	43%
Calcium	623mg	62%
Iron	4mg	22%