Farro Mushroom Risotto with Shiitake

Farro Mushroom Risotto with Shiitake combines the nutty flavor of farro with the earthy richness of shiitake mushrooms. This dish offers a novel twist on traditional risotto by using farro instead of rice, enhancing both texture and nutritional value. The risotto is finished with Parmesan cheese and fresh herbs, creating a delightful meal suited for a cozy evening or a special dinner occasion.

Ingredients

• 1 cup farro, uncooked
• 1 lb shiitake mushrooms, sliced
• 1/2 cup parmesan cheese, grated
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup white wine
• 2 Tbsp olive oil
• 2 Tbsp butter
• salt
• pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat the vegetable broth in a saucepan and maintain it at a low simmer.
2. In a large skillet, warm the olive oil and butter over medium heat.
3. Add the chopped onion and minced garlic, cooking until they are softened.
4. Add the farro and cook for 2 to 3 minutes, stirring constantly to coat it in the oil.
5. Pour in the white wine, stirring occasionally, and cook until it has evaporated completely.
6. Gradually add the warm vegetable broth, 1 cup at a time, stirring frequently, and allowing each addition to be absorbed before adding the next.
7. Continue this process until the farro is creamy and tender, about 30 minutes in total.
8. Stir in the sliced shiitake mushrooms, cooking for an additional 5 minutes until they are tender.
9. Remove the skillet from the heat and mix in the grated Parmesan cheese and chopped parsley.
10. Season with salt and pepper according to taste preferences.

Keywords: Comfort, Herbs, Italian, Creamy, Nutritious

Spice Rack: Salt, Pepper

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