Vegetarian

Mushroom Farro Risotto takes 10 minutes to prepare.

Mushroom Farro Risotto takes 60 minutes to cook.

Mushroom Farro Risotto makes 4 servings.

The ingredients for Mushroom Farro Risotto are:

Olive Oil, 1 tbsp
*Emmer Farro Wheat, Whole Grain, 1 cup
Mushrooms, fresh, 350 grams
Onions, raw, .35 cup, chopped
Garlic, 3 cloves
Rosemary, 2 tsp
Salt, .25 tsp
Broth, (from reconsituted porcini mushrooms and broth of choice for the rest) 4 cup
Parmesan Cheese, shredded, 4 tbsp
fresh parsley

Here is how you make Mushroom Farro Risotto:

Sweat onion in oil, then add mushrooms until they release liquid, then add rosemary and garlic. Add farro (soaked for a few minutes and drained) and cook for a few minutes until it begins to crackle and separate. Add wine. Add about 3/4 of the broth, simmer, cover, and let cook about 50 minutes (stirring occasionally). Add broth if it gets dry. If still too wet (more than a nice sauce) remove lid and turn up heat until some cooks off. Put lid on and let sit for a few minutes. Add parsley, ground pepper, and parmesan cheese right before serving. If waiting to serve, add some more broth when you reheat.Serving Size: serves 4 generous servings (meal-sized)Number of Servings: 4Recipe submitted by SparkPeople user APRIL1X.

The nutritional information for Mushroom Farro Risotto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 259.0

• Total Fat: 6.6 g
• Cholesterol: 8.6 mg
• Sodium: 1,194.5 mg
• Total Carbs: 40.0 g
• Dietary Fiber: 1.4 g
• Protein: 11.9 g