Side Pannel
Farro Risotto With Wild Mushrooms And Peas
Farro Risotto With Wild Mushrooms And Peas
- Recipe Submitted by maryjosh on 12/26/2016
Ingredients List
- ½ oz dried Porcini mushrooms
- 1 lb Shiitake mushrooms, stems removed and mushrooms thinly sliced
- 1 cup boling water
- 3 cups vegetable broth
- 1 medium onion, minced
- 3 garlic cloves, minced
- 3 tablespoons olive oil
- ½ cup Farro, rinsed
- 1 cup frozen sweat peas
- ½ cup dry white wine
- ½ cup Pecorino Romano cheese, grated
- ½ cup Parmsan cheese, grated
- ¼ teaspoon salt
- 3 tablespoons parsley, chopped
- pepper to taste
Directions
In a small bowl, soak Porcini mushrooms in a cup of boiling water until softened, about 30 minutes. Drain and reserve the mushroom water. Coarsely chop the mushrooms.
Heat 2 tablespoons of olive oil in a large sautéing pan and on the medium heat. Add onions and cook until translucent, about 5 minutes.
Add garlic and cook for 30 seconds. Add Porcini and Shiitake and cook for 15 minutes until Porcini have softened. Transfer cooked mushrooms and onions to a bowl and set aside.
In the same pan, heat 1 tablespoon of olive oil, add Farro and cook for about 1 minute. Add white wine and cook for about 3 minutes until it evaporates.
Stir in 1 cup of vegetable broth and mushroom water.
Season with salt and pepper. Reduce the heat to medium low and cook until broth is absorbed.
Continue adding broth ½ cup at a time, stirring occasionally until Farro absorbs all liquid and is cooked through, about 30 minutes.
Stir in frozen peas, cooked mushrooms, Pecorino Romano and Parmesan. Cover with a lid and cook for another 1-2 minutes until peas have softened.
Sprinkle with parsley.
Serve immediately.
Heat 2 tablespoons of olive oil in a large sautéing pan and on the medium heat. Add onions and cook until translucent, about 5 minutes.
Add garlic and cook for 30 seconds. Add Porcini and Shiitake and cook for 15 minutes until Porcini have softened. Transfer cooked mushrooms and onions to a bowl and set aside.
In the same pan, heat 1 tablespoon of olive oil, add Farro and cook for about 1 minute. Add white wine and cook for about 3 minutes until it evaporates.
Stir in 1 cup of vegetable broth and mushroom water.
Season with salt and pepper. Reduce the heat to medium low and cook until broth is absorbed.
Continue adding broth ½ cup at a time, stirring occasionally until Farro absorbs all liquid and is cooked through, about 30 minutes.
Stir in frozen peas, cooked mushrooms, Pecorino Romano and Parmesan. Cover with a lid and cook for another 1-2 minutes until peas have softened.
Sprinkle with parsley.
Serve immediately.
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