Farro Risotto with Roast Mushrooms
Farro Risotto with Roast Mushrooms takes about 40 minutes from beginning to end. This main course has 423 calories, 24g of protein, and 14g of fat per serving. This recipe serves 4 and costs $2.7 per serving. This recipe from Healthy Delicious requires vegetable stock, thyme, sea-salt, and farro. This recipe is liked by 380 foodies and cooks. It is a rather inexpensive recipe for fans of Mediterranean food. Overall, this recipe earns a great spoonacular score of 93%. Similar recipes include Farro Risotto with Mushrooms, Farro Risotto with Wild Mushrooms and Asparagus, and Farro Risotto with Mushrooms and Tuscan Kale.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
8 ounces crimini mushrooms, sliced
crushed red pepper
½ teaspoon chopped dried rosemary
4 eggs
1 cup pre-cooked farro
2 Tablespoons chopped fresh parsley
2 cloves garlic, minced
1 teaspoon olive oil
1 onion, chopped
Parmesan cheese
sea salt and cracked black pepper
2 springs fresh thyme
2½ cups vegetable stock
Equipment:
oven
baking pan
sauce pan
frying pan
Cooking instruction summary:
Heat the oven to 350*F. Add the mushrooms, garlic, thyme, and rosemary to a small baking dish. Drizzle with olive oil and season with salt and pepper. Roast for 30 minutes.Meanwhile, bring the vegetable stock to a simmer in a small saucepan.Heat 1 teaspoon olive oil in a large sautee pan. Add the farro, onion, and garlic. Cook 5 minutes, or until the onion begins to soften.Add ½ cup of warmed stock to the farro. Cook over medium heat, stirring constantly, until almost all of the liquid is absorbed. Continue adding stock ¼ cup at a time, until the farro is soft and creamy. (The entire process will take about 30 minutes.)Stir in the roast mushrooms, along with any liquid that has accumulated in the bottom of the baking pan. Season with salt and pepper; stir in the parsley.Poach the eggs according to your desired level of doneness.To serve, divide the risotto between 4 dishes. Top each serving with a poached egg.
Step by step:
1. Heat the oven to 350*F.
2. Add the mushrooms, garlic, thyme, and rosemary to a small baking dish.
3. Drizzle with olive oil and season with salt and pepper. Roast for 30 minutes.Meanwhile, bring the vegetable stock to a simmer in a small saucepan.
4. Heat 1 teaspoon olive oil in a large sautee pan.
5. Add the farro, onion, and garlic. Cook 5 minutes, or until the onion begins to soften.
6. Add ½ cup of warmed stock to the farro. Cook over medium heat, stirring constantly, until almost all of the liquid is absorbed. Continue adding stock ¼ cup at a time, until the farro is soft and creamy. (The entire process will take about 30 minutes.)Stir in the roast mushrooms, along with any liquid that has accumulated in the bottom of the baking pan. Season with salt and pepper; stir in the parsley.Poach the eggs according to your desired level of doneness.To serve, divide the risotto between 4 dishes. Top each serving with a poached egg.
Nutrition Information:
covered percent of daily need
