Herby Farro Risotto with Baby Spinach & Roasted Mushrooms

Herby Farro Risotto

with Baby Spinach & Roasted Mushrooms

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dinner

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
520
FAT
9g
CARBOHYDRATES
95g
PROTEIN
23g

MAIN INGREDIENTS

  1. 1 cup farro
  2. 2 cloves garlic
  3. 1 shallot
  4. ½ oz fresh basil
  5. 8 oz cremini mushrooms
  6. ¼ cup peanuts
  7. ½ tsp herbs de Provence
  8. 4 oz baby spinach
  9. 1 lemon
  10. 4 tbsp + 1 tsp olive oil*
  11. Salt and pepper*
  12. *Not Included
  13. For full ingredient list, see Nutrition
Allergens: peanuts, wheat
Nutrition

TOOLS

  • Small saucepan
  • Baking sheet
  • Blender

INSTRUCTIONS

1
Cook the farro
Preheat the oven to 400°F. Add the farro to a small saucepan, cover with 1 inch cold water, and bring to a boil. Reduce heat to medium and cook until farro is tender, about 18 to 20 minutes. Drain the farro and allow it to cool slightly in the strainer until step 5.
2
Prepare the vegetables
Peel and mince the garlic. Peel and mince the shallot. Pick the basil leaves from the stems. Finely mince the peanuts. Wipe the mushrooms clean with a damp paper towel and cut them in half.
3
Roast the mushrooms
Add the mushrooms to a baking sheet and toss with 1 tbsp olive oil and a pinch of salt and pepper and the herbs de Provence. Roast until golden brown and crisp in places, about 15 to 17 minutes.
4
Make the herby sauce
In a blender, combine the basil leaves, just half of the spinach, 2 tbsp olive oil, ¼ cup water, and a pinch of salt and pepper. Blend the herby sauce until smooth.
5
Finish the risotto
Return the empty small saucepan to medium heat with 1 tbsp olive oil. Add the minced garlic, minced shallot, and a pinch of salt and pepper. Cook until softened, about 1 to 2 minutes. Add the farro and herby sauce to the saucepan and cook, stirring occasionally, until hot, about 2 to 3 minutes. Halve the lemon and cut half into wedges. Squeeze the juice from just half the lemon into the finished risotto.
6
Serve
Divide the herby farro risotto between large bowls and return the empty saucepan to medium-high heat with 1 tsp olive oil. Add the remaining spinach and a pinch of salt and pepper and cook until wilted, about 2 minutes. Divide the sauteed spinach between the bowls and top with the roasted mushrooms. Sprinkle with the peanuts. Serve with lemon wedges.