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Farro Mushroom Risotto

Preparation

STEP 1

In a large 4-quart saucepan, heat the 1 tablespoon olive oil over medium heat. Add in the shiitakes and sauté, about 3 minutes, until soft. Remove from pan and set aside.

STEP 2

Melt the butter in the same pan over medium heat. Add in the shallots, garlic and salt and sauté until shallots are slightly browned, about 2 minutes. Then add Pereg Natural Farro and stir until the farro is slightly toasted and coated in butter.

STEP 3

Then add in the white wine and let simmer until the wine evaporates, about 2 minutes.

STEP 4

Turn the heat down to low and add in the stock ¼ cup at a time, stirring continuously with each addition. Do not add more stock until the previous ¼ cup has been completely absorbed.

STEP 5

Keep adding until the farro is cooked and mixture is creamy, about 30-40 minutes. You may not need all the stock.

STEP 6

Stir in Parmesan cheese and Greek yogurt immediately and then stir in mushrooms. Garnish with pine nuts and chives.

Prep time: 10 minutes
Cook time: 40 minutes
Yield: 5½-cup servings

*Estimate Only

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 cups shiitake mushrooms, de-stemmed and diced
  • 2 tablespoons butter
  • 2 medium shallots (about ¼ cup), minced
  • 2 cloves Pereg Garlic, minced purchase
  • ⅛ teaspoon Pereg Kosher Salt purchase
  • 1 cup Pereg Natural Farro purchase
  • ½ cup white wine
  • 3 cups chicken or vegetable stock
  • 1 cup shredded parmesan
  • 1 tablespoon Greek yogurt
  • ¼ cup pine nuts
  • 2 tablespoons chives

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