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Continued: Recipe: Farro and Mushroom Risotto

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  • Last update: January 8, 2014 - 1:56 PM

Add the drained farro and cook for a couple of minutes, stirring occasionally, until heated through. Fold in the Parmesan, adding enough of the reserved chicken stock (about 1/4 cup) to get a slightly creamy consistency. Serve immediately, with more Parmesan on the side.

Nutrition information per serving:

Calories 303 Fat 11 g Sodium 430 mg

Carbohydrates 39 g Saturated fat 4 g Calcium 124 mg

Protein 16 g Cholesterol 12 mg Dietary fiber 5 g

Diabetic exchanges per serving: 2½ bread/starch, 1 lean meat.

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