Farro and Mushroom Risotto √
Note: While not technically a risotto, as it’s made with whole-grain farro in place of rice, this nutty, chewy dish has a creamy, cheesiness that’s reminiscent of the Italian classic.
• 5 c. chicken or vegetable stock
• 1 c. semi-pearled farro (see Note and story)
• 1 tbsp. unsalted butter
• 1 tbsp. olive oil
• 8 oz. sliced cremini mushrooms
• 1/2 small onion, finely chopped
• 1 garlic clove, minced
• 1/4 tsp. salt
• Freshly ground black pepper to taste
• 1/2 c. dry white wine
• 1/4 c. grated Parmesan, plus more for garnish
Bring the stock to a boil in a medium, heavy saucepan over medium high heat. Add the farro and reduce the heat to a simmer; cook until just tender, about 20 to 25 minutes. Drain the farro over a bowl so that you can reserve what’s left of the cooking liquid, and set both aside.
Rinse the saucepan and add the butter and olive oil, setting it over medium-high heat. When the butter has melted, add the mushrooms and sauté until lightly browned, about 6 minutes. Reduce the heat to medium and add the onion, garlic, salt and black pepper and continue to cook until the onion is softened, about 3 minutes more.
Pour in the wine and continue to cook until the wine is almost evaporated, another 5 minutes or so.
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.