Mushroom Farro Risotto

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 259.0
  • Total Fat: 6.6 g
  • Cholesterol: 8.6 mg
  • Sodium: 1,194.5 mg
  • Total Carbs: 40.0 g
  • Dietary Fiber: 1.4 g
  • Protein: 11.9 g

View full nutritional breakdown of Mushroom Farro Risotto calories by ingredient
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Number of Servings: 4


    Olive Oil, 1 tbsp
    *Emmer Farro Wheat, Whole Grain, 1 cup
    Mushrooms, fresh, 350 grams
    Onions, raw, .35 cup, chopped
    Garlic, 3 cloves
    Rosemary, 2 tsp
    Salt, .25 tsp
    Broth, (from reconsituted porcini mushrooms and broth of choice for the rest) 4 cup
    Parmesan Cheese, shredded, 4 tbsp
    fresh parsley


Sweat onion in oil, then add mushrooms until they release liquid, then add rosemary and garlic. Add farro (soaked for a few minutes and drained) and cook for a few minutes until it begins to crackle and separate. Add wine. Add about 3/4 of the broth, simmer, cover, and let cook about 50 minutes (stirring occasionally). Add broth if it gets dry. If still too wet (more than a nice sauce) remove lid and turn up heat until some cooks off. Put lid on and let sit for a few minutes. Add parsley, ground pepper, and parmesan cheese right before serving. If waiting to serve, add some more broth when you reheat.

Serving Size: serves 4 generous servings (meal-sized)

Number of Servings: 4

Recipe submitted by SparkPeople user APRIL1X.

TAGS:  Vegetarian Meals |

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