With this dish, you will take a culinary voyage to the Mediterranean! Farro is a hearty grain that was once considered to be the mainstay of the daily diet in ancient Rome. Organic farro, “the mother of all wheat” (Triticum spelta), is high in fiber and a good source of iron and protein. It is easy to digest, allowing your body to readily absorb the nutrients.

INGREDIENTS:

  • I small bag (5.5 oz.) Trader Joe’s 10-Minute Farro
  • 1 cup Pacific Natural Foods Organic Broth Mushroom
  • 2 cups quartered organic Crimini button mushrooms (1.5 – 2” diameter)
  • 1⁄2 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 Coconut Oil
  • 1 – 2 pinches finely chopped sage (1 tsp)
  • Finely grated cheese (Parmigiana, romano, etc.)

DIRECTIONS:

  1. Cook Risotto according to package directions (cook only 8minutes vs.10 minutes); drain and set aside.
  2. In a large sauté pan over medium heat, melt 2–3 tablespoons of Earth Balance butter or coconut oil.
  3. Add onion, garlic, and carrot and sauté over medium heat 5 minutes; do not brown.
  4. Turn heat to medium high and add 1.5 cups mushroom broth and 3⁄4cup wine, and bring to a boil
  5. Next, add mushrooms and sage, then reduce heat; cover and simmer 8-10 minutes, allowing flavors to blend and liquid to reduce.
  6. Finally, add 3 cups of the cooked risotto to broth mixture and stir continuously, about 5 minutes, or until mixture thickens slightly and is hot. If desired, add more wine or broth for a brothier consistency.
  7. Last,add sage, salt and pepper to taste; stair well.

IF you like your Risotto more dry, cook 5 minutes longer to let some of the liquid is absorbed.

Bon Appetit!

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