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
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- 2 cloves Pereg Garlic, minced purchase
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- ⅛ teaspoon Pereg Kosher Salt purchase
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- 1 cup Pereg Natural Farro purchase
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- 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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