Farro and Mushroom Risotto √

Serves 4.

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.