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Mushroom Farrotto

Mushroom farrotto

 

We love risotto around here (9 posts to date) but try to minimize white grains in an attempt to dodge our shared genetic predisposition for diabetes (which both of our fathers had/have). Lately, we’ve discovered that when we eat gluten free, we generally feel better. Though farro is a wheat grain, there really isn’t a reason for us to be strict about eating gluten free and hey–it is a whole grain!

This farrotto took a bit longer than I would prefer to spend on a weeknight (an overnight soak of the farro and an hour on the stove) but because the grains are so sturdy, it doesn’t require as much stirring and attention as a traditional risotto. I’ve been roasting a big batch of mushrooms for the week to stir into salads or quinoa pesto bowls but if you don’t have any lying around, you can roast the mushrooms as you’re preparing the farrotto. I also had 2 tablespoons of pesto left over and also stirred that in but there’s plenty of flavor without it. If you’re wondering what the non-farro grains are, I had a 1/4 cup of leftover cooked brown rice which I also threw in after 30 minutes so as not to waste it.

Roasted Mushroom Farrotto (~2 servings)

  • 1 lb mushrooms (whatever kind you want)
  • 3/4 cup farro (preferably soaked overnight)
  • 4-5 cups broth
  • 1/2 onion, diced
  • 1/2 cup dry white wine or sake
  • 1 Tbsp butter
  • salt & pepper to taste
  • grated or shredded Parmesan cheese
  • pesto (optional)
  1. If you haven’t roasted your mushrooms yet, heat oven to 425F. On a sheet pan, drizzle mushrooms with olive oil, salt & pepper. Roast for 30-45 minutes, checking every 15 minutes until golden.
  2. Heat your broth to a simmer.
  3. In a separate pan, heat butter and saute onions until translucent.
  4. Add drained farro. When the farro has warmed up, add the white wine. Stir.
  5. When the white wine has been absorbed, add 1/2 cup of warm broth and stir. When the broth has been absorbed, add another 1/2 cup of broth and stir. Continue to add broth and stir for 45-60 minutes until you start getting a creamy consistency. The farro will still be toothsome.
  6. When almost ready, stir in mushrooms. Add Parmesan, salt & pepper to taste. Stir in pesto if you have it or want it.
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