Portobello and Shallot Farro Risotto

This recipe is so tasty and takes the nutritional value of a traditional risotto through the roof as it is made with Farro instead of Arborio rice. As opposed to refined carbohydrates like white rice, whole grains are loaded with fiber, protein, vitamins, and minerals. Whole grains are nutritional powerhouses that are superb fuel for those trying to watch their waistlines as opposed to their highly refined cousins. Both Farro and Arborio Rice contain a similar starch that is released during the slow cooking process  making this dish the creamy risotto we know and love but with a bit more chewy texture in each bite. This recipe, served with a salad or some roasted veggies is a totally filling, satisfying meal on its own. If you want to make it a side with some simply grilled protein, that works as well.

Serves 4

1 1/2 Cups Farro

6 Cups Mushroom Stock

6 Large Shallots

6 Large Portobello Caps

2 Tbsp Olive oil

3/4 Cup Shredded Parmesan

1/2 Cup Chopped Parsley

3/4 Cups Dry White Wine

3 Garlic Cloves chopped

1 Tbsp Fresh Ground Pepper

1 Tsp Salt

Heat oil in large, heavy pot over medium high heat. Warm stock to a low simmer in a separate pot. Add shallots and Farro to the oil, stirring  regularly for 5 minutes. Add garlic, stirring constantly for 1 minute. Add mushrooms, 1/2 salt & pepper, and cook for 5 minutes until mushrooms are soft. Add wine and let the liquid cook all the way out, scraping up any bits stuck on the bottom of the pot. Add  1/2 cup stock and let liquid absorb over about 5 minutes. Add another 1/2 cup stock and repeat until all stock is gone – about 40 minutes. You may need to lower the heat a bit so that the stock absorbs slowly. Add parsley, parmesan, and the rest of salt and pepper. Mix well & serve. Top with a bit more parmesan and fresh ground pepper.



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