INGREDIENTS:
- I small bad (5.5 oz.) Trader Joe’s 10-Minute Farro
- 1 cup Pacific Natural Foods Organic Mushroom Broth
- 2 cups quartered organic crimini button mushrooms (1.5 – 2” diameter)
- ½ cup finely chopped fresh organic carrot
- 1 small onion, coarsely chopped
- 2 cloves Garlic, chopped fine
- White wine of Fine Sherry wine
- Earth Balance “Butter” or Grapeseed oil
- 1 – 2 pinches finely chopped sage (1 tsp)
- Finely grated cheese (Parmigiana, romano, etc.)
DIRECTIONS:
- Cook Risotto according to package directions (cook 8 minutes vs. 10 minutes); drain, set aside.
- In a large sauté pan, over medium heat, melt 2 – 3 tablespoons Earth Balance butter.
- Next, add onion, garlic, and carrot and sauté over medium heat 5 minutes; do not brown.
- Turn heat to medium high and add 1.5 cups mushroom broth, and ½ cup wine and bring to a boil; add mushrooms, then reduce heat, cover, and simmer 8- 10 minutes.
- Finally, add 3 cups of the cooked risotto to broth mixture and stir continuously, about 5 minutes, or until mixture thickens slightly and is heated through.
- If desired, add more wine or broth for a brothier consistency (I like it more brothy).
- Last, add sage and stir well. But if you like your Risotto more dry, cook 5 minutes longer to let some of the liquid is absorbed.
- Serve hot in Sauté pan. Mix in cheese at the table, if desired (I don’t think this Dish needs it).
If you do not eat Vegan, like me, you can serve with Bell & Evans Breaded Chicken Tenders, or add some gulf shrimp or bay scallops to the risotto for a complete meal.
Bon Appetite!
