Farro Risotto with Mushrooms
Farro Risotto! A healthy risotto that's so flavorful! Farro cooked with white wine, vegetable broth, shallots and mushrooms. Vegetarian or vegan.
Ingredients
- 1 cup farro, soaked at least two hours
- 2 tsp. oil, divided
- 2 shallots, thinly sliced
- 10 oz. mushrooms, sliced
- 1.5 tsp. thyme
- 1/4 cup white wine
- 4 cups vegetable broth
- 1/4 cup parmesan cheese, Optional. Use vegan parmesan cheese or 2 tbsp. nutritional yeast for vegan version
Instructions
- Soak unhulled farro for at least 2 hours in water. Once soaked, drain and rinse.
- In a large skillet, heat 1 tsp. oil over medium heat and add the shallots, mushrooms and a pinch of salt. Saute until caramelized and brown, about 10 minutes. Stir in the thyme and set aside.
- In a medium saucepan, heat the remaining tsp. of oil over medium heat and add the farro. Cook until toasted and nutty, about 1-2 minutes.
- In a separate sauce pan, bring the 4 cups of vegetable broth to a simmer.
- Stir in the 1/4 cup white wine and stir until absorbed.
- Add in the vegetable broth, 1/2 cup at a time until well absorbed. Continue to add broth in, 1/2 cup at a time until you have gone through 3 cups of broth. Stir the farro often to ensure that the liquid is absorbed.
- Add in the reserved mushroom mixture and add in another 1/2 cup of broth. Keep stirring until creamy, stirring in the parmesan cheese.
- You make not need the remaining 1/2 cup of broth but if you need more moisture, add in the last 1/2 cup.
- Season with salt/pepper as needed and serve hot.
Notes
For extra fiber, I used brown, unhulled farro in this recipe. If you are using pearled farro, you don't need to soak.
Nutrition
Serving: 1servingCalories: 263kcalCarbohydrates: 47gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 4mgSodium: 1051mgPotassium: 430mgFiber: 9gSugar: 5gVitamin A: 649IUVitamin C: 6mgCalcium: 104mgIron: 2mg