Have you tried farro risotto yet?

Farro—a delightfully nutty wheat kernel—makes an amazingly creamy risotto. Look for the dry grain in your local natural foods aisle or store. These two wonderful risottos start with the same basic recipe. While the farro is cooking, prepare the Mushroom or Tomato Basil Mix-In.

Basic Farro Risotto

Time: 30 minutes

2 Tbs. extra-virgin olive oil
1 medium onion, finely chopped
1 cup farro
3 cloves garlic, minced
3 cups boiling water
mushroom or tomato basil mix-in
¼ cup grated parmesan
½ tsp. kosher salt
freshly ground black pepper

1. Heat the oil in a large, heavy pot over medium heat until shimmering hot. Add the onion and cook, stirring often, until tender, 3-4 minutes.

2. Pulse the farro in a blender until about half of the grains are broken into smaller pieces. Add the farro and garlic to the pot and stir until fragrant, about 30 ­seconds.

3. Stir in the water. Reduce the heat to low, cover, and cook until most of the liquid has been absorbed and the farro is still chewy, about 20 minutes, stirring occasionally. While the farro is cooking, make the Mushroom or Tomato Basil Mix-In.

4. Uncover, increase the heat to medium-high, and stir constantly until the farro is creamy and tender, about 5 ­minutes. If it’s still too chewy, add ½ cup of boiling water and continue stirring until tender, about 5 minutes.

5. Stir in the parmesan and the mix-in. Season with up to ½ tsp. of salt and pepper to taste.

Mushroom Mix-In
Farro Risotto - Mushroom
2 Tbs. extra-virgin olive oil
1 lb. crimini (baby bella) mushrooms, finely chopped
¼ cup minced chives

1. In a large pan, heat the oil over medium-high heat until shimmering hot.
2. Sauté the mushrooms until browned, 5-7 minutes.
3. Remove from the heat and stir in the chives.

 

Tomato Basil Mix-In
Farro Risotto - Tomato
2 Tbs. extra-virgin olive oil
1 cup chopped fresh tomatoes
1 cup grated zucchini
¼ cup basil leaves, minced

1. In a medium bowl, toss all the ingredients together.

 

 

 

Serves 8

Mushroom Risotto
Per serving (1/2 cup farro + mix-in):

  • Calories: 170
  • Total fat: 8 g
  • Sat fat: 1.5 g
  • Carbs: 19 g
  • Fiber: 2 g
  • Protein: 5 g
  • Sodium: 180 mg

Tomato Basil Risotto
Per serving (1/2 cup farro + mix-in):

  • Calories: 170
  • Total fat: 8 g
  • Sat fat: 1.5 g
  • Carbs: 19 g
  • Fiber: 2 g
  • Protein: 5 g
  • Sodium: 180 mg

 

Enjoy these recipes? Nutrition Action’s new Veggie Nice gives you more than a month’s worth of meatless main dishes. Try the Yellow Split Pea & Spinach Stew. Or the Pepper, Onion, & Sweet Potato Frittata. All are from the kitchen of Kate Sherwood, our Healthy Cook. That means they’re good for you… and their flavor will knock your socks off.

 

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