Farro Risotto With Wild Mushrooms And Peas
Recipe type: Main
Cuisine: Italian
Serves: 2
  • ½ oz dried Porcini mushrooms
  • 1 lb Shiitake mushrooms, stems removed and mushrooms thinly sliced
  • 1 cup boling water
  • 3 cups vegetable broth
  • 1 medium onion, minced
  • 3 garlic cloves, minced
  • 3 tablespoons olive oil
  • ½ cup Farro, rinsed
  • 1 cup frozen sweat peas
  • ½ cup dry white wine
  • ½ cup Pecorino Romano cheese, grated
  • ½ cup Parmsan cheese, grated
  • ¼ teaspoon salt
  • 3 tablespoons parsley, chopped
  • pepper to taste
  1. In a small bowl, soak Porcini mushrooms in a cup of boiling water until softened, about 30 minutes. Drain and reserve the mushroom water. Coarsely chop the mushrooms.
  2. Heat 2 tablespoons of olive oil in a large sautéing pan and on the medium heat. Add onions and cook until translucent, about 5 minutes.
  3. Add garlic and cook for 30 seconds. Add Porcini and Shiitake and cook for 15 minutes until Porcini have softened. Transfer cooked mushrooms and onions to a bowl and set aside.
  4. In the same pan, heat 1 tablespoon of olive oil, add Farro and cook for about 1 minute. Add white wine and cook for about 3 minutes until it evaporates.
  5. Stir in 1 cup of vegetable broth and mushroom water.
  6. Season with salt and pepper. Reduce the heat to medium low and cook until broth is absorbed.
  7. Continue adding broth ½ cup at a time, stirring occasionally until Farro absorbs all liquid and is cooked through, about 30 minutes.
  8. Stir in frozen peas, cooked mushrooms, Pecorino Romano and Parmesan. Cover with a lid and cook for another 1-2 minutes until peas have softened.
  9. Sprinkle with parsley.
  10. Serve immediately.
Recipe by Lavender & Macarons at https://www.lavenderandmacarons.com/vegetable/farro-risotto-with-wild-mushrooms-and-peas-2/