With the flavor of a classic risotto and the toothsome, chewy texture of farro, this dish is farro-out!
1 1/2 cups farro
1 small (1/2 cup) onion, chopped
1 teaspoon pepper
1/2 teaspoon salt
3 cups sliced shiitake mushroom caps
1/2 cup white wine or chicken broth
3 cups reduced sodium chicken broth
1/2 cup shredded Parmesan cheese
1 tablespoon chopped fresh sage
Shredded Parmesan cheese, if desired
Chopped fresh sage, if desired
Place farro into bowl; pour enough boiling water over to cover. Let stand 15 minutes; drain well.
Melt butter in saucepan over medium-high heat until sizzling. Add onions, pepper and salt; cook 3 minutes or until onion is softened. Add mushrooms; cook 4 minutes or until softened. Remove a few mushroom slices for garnish, if desired. Add drained farro; stir to coat. Continue cooking 2 minutes or until farro begins to toast and darkens. Add wine; cook, stir occasionally, until wine evaporates.
Add 1/2 cup chicken broth; continue cooking, stirring occasionally, until broth is absorbed. Continue adding broth, 1/2 cup at a time, 30-35 minutes or until each addition of broth is absorbed before adding more.
Stir in Parmesan cheese, half & half and sage; cook 5 minutes or until half & half is absorbed. Garnish with reserved mushroom slices, additional Parmesan and sage, if desired. Serve immediately
Nutrition Facts (1 serving)
Dietary Fiber: 3g
Recipe #16128©2013Land O'Lakes, Inc.