Farro Risotto
with Wild Mushrooms
This creamy farro and wild mushroom risotto is the creation of health coach and blogger Alex Caspero from the blog Delish Knowledge. We absolutely loved this recipe, robust with flavor, hearty and nourishing with fiber and B vitamins. The oyster and crimini mushrooms make this risotto a decadent earthy meal that’s meant to be shared, and a hint of aromatic thyme ties it all together. Trust us, you don’t want to miss this one!
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INGREDIENTS
- 1 cup pearled farro
- 2 teaspoons olive oil, divided*
- 2 shallots
- 2 cups oyster mushrooms
- 1 cup crimini mushrooms
- 1 sprig thyme
- 1/4 cup white wine
- 3 cups vegetable broth
- 1 cup water*
- 2 tablespoons nutritional yeast
- *not included
- salt and pepper to taste*
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INSTRUCTIONS
PREP: Clean the mushrooms with a damp paper towel. Roughly chop mushrooms, peel and thinly slice the shallots. Remove the thyme leaves from stem, discard the stem.
In a medium skillet, heat 1 teaspoon oil over medium heat and add the shallots, mushrooms and a pinch of salt. Sauté until caramelized and brown, about 10 minutes. Stir in the thyme and set aside.
In a large saucepan, heat the remaining teaspoon of oil over medium heat and add the farro. Cook until toasted and nutty, about 1-2 minutes.
In a separate small pot, bring the vegetable broth, white wine and 1 cup water to a simmer.
Add the broth mixture ½ cup at a time into the farro until well absorbed. Continue to add broth ½ cup at a time, allowing the farro to absorb the liquid, about 2-3 minutes, each time until you have gone through all of the broth. Stir often to make sure farro does not stick to the pan.
Add in the reserved mushroom mixture, and stir in the nutritional yeast. Season with salt and pepper to taste. Serve hot and enjoy!
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