Farro Risotto

a take on the Italian classic dish
A take on the Italian classic dish
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Ingredients

1 oz Wild mushrooms dried
1 cup Whole-grain farro pearled
4 tsp Butter clarified or ghee
1 Shallots minced
1 clove Garlic large, minced
¾ cup Parsley leaves, finely chopped
½ cup Parmesan cheese freshly grated

Nutritional information

262
сalories
13,9
fat
22,4g
carbohydrates
14,2g
protein
40mg
cholesterol
345mg
sodium
Ingredients

Farro Risotto

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This Farro Risotto is a delicious take on the Italian classic with way less hassle. Farro is super simple to prepare. This risotto features a classic combination of mushrooms, shallots and garlic, but you could add herbs and bacon if you like to change things up.  

To make this dish, start by rehydrating dried mushrooms. Cook farro according to the package directions. Meanwhile cook shallot in butter and add the minced garlic. Drain the rehydrated mushrooms and save the liquid. Chop the mushrooms and add to the skillet with the shallot and garlic and cook. Strain the cooked farro and add to the skillet with some of the mushroom soaking juices. Turn up the heat and cook until the juices evaporate. Add parsley and stir and cook. Serve the farro risotto topped with a handful of freshly grated Parmesan cheese.

To make my Farro Risotto, you will need the following ingredients:

Ingridiens for Farro Risotto

Steps to make Farro Risotto

1

Rehydrate mushrooms

30

Place 1 ounce of dried mushrooms in a bowl. Pour boiling water over the mushrooms and set aside for 30 minutes for the mushrooms to rehydrate.

2

Cook farro

15

Add 1 cup of farro to a saucepan with boiling water. Simmer for 15 minutes.

3

Sauté shallot

10

Heat 4 teaspoons of clarified butter or ghee in a large skillet. Add 1 minced shallot and sauté for 10 minutes over medium heat.

4

Add garlic

5

Add 1 large clove of minced garlic and continue to cook for 5 minutes over medium heat, making sure it does not burn.

5

Drain mushrooms

1

Drain the rehydrated mushrooms through a sieve set over a bowl ensuring you save the liquid in a separate bowl.

6

Cook mushrooms

5

Chop the mushrooms finely and add them to the skillet with shallot and garlic. Cook while stirring for five minutes.

7

Add farro

2

Drain the cooked farro through a sieve or colander. Add to the skillet and stir well.

8

Add mushroom juices

5

Add 4 tablespoons of the mushroom soaking juices. Increase the heat and cook until the liquid evaporates.

9

Add parsley

5

Add ¾ cup of parsley and stir well. Cook for 5 more minutes.

10

Serve

To serve, garnish with a handful of freshly grated Parmesan cheese.

This Farro Risotto is a delicious quick meal which you can cook and have on the table in under 30 minutes. Come back and leave a review if you make this delicious farro risotto!

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Delicious and healthy dish!

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