Everything Vegetarian: The Complete Cookbook for a Well-Nourished Life by Polisi Wendy

Author:Polisi, Wendy [Polisi, Wendy]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2020-10-06T00:00:00+00:00

Mushroom Farro Risotto

Serves 6 / Prep time: 10 minutes / Cook time: 50 minutes

I have always had a soft spot for risotto, and in this version, the nutty Parmesan and creamy goat cheese balance perfectly with earthy mushrooms and chewy farro. Prepare for clean plates all around.

2 tablespoons unsalted butter

1 onion, diced

1 pound cremini mushrooms, sliced

Salt and black pepper

2 cups pearled farro

¾ cup dry white wine

4 cups vegetable broth, divided

¾ cup grated vegetarian Parmesan cheese

2 ounces crumbled goat cheese

2 tablespoons chopped fresh parsley

1 . In a Dutch oven, melt the butter over medium-high heat. Add the onion and mushrooms, season them with salt and pepper, and sauté for 6 minutes. Add the farro and sauté for 4 more minutes.

2 . Add the wine and cook for 1½ minutes. Add 2 cups broth and bring the mixture to a boil. Lower the heat to medium and simmer, adding the remaining broth ½ cup at a time and stirring frequently, until the liquid is absorbed, 25 to 35 minutes.

3 . Stir in the Parmesan and goat cheese. Remove the pot from the heat, cover it, and let it sit for 5 minutes. Stir the risotto and sprinkle it with the parsley.

MAKE AHEAD: This risotto is best fresh, but you can make it up to 1 day ahead and store it in an airtight container in the refrigerator.

Per serving: Calories: 281; Total fat: 11g; Carbohydrates: 34g; Fiber: 4g; Protein: 9g; Sodium: 778mg

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.