Print

Spring Pea and Mushroom Farro Risotto

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
Units:

Ingredients

  • 8 cups porcini or mini portobello mushrooms, sliced
  • 1 large white onion, finely chopped
  • 2 1/2 cups farro, rinsed and drained
  • 2 quarts chicken stock
  • 1 cup white wine (any crisp white will do, like a pinot or a chardonnay)
  • 1 1/4 cup fresh parmesan cheese, grated
  • 2 tablespoons salted butter
  • 1 cup fresh (not frozen) peas (I got mine at Trader Joes and they’re perfect!)
  • zest of 1/2 lemon
  • salt
  • pepper
  • micro greens, for garnish (optional)

Instructions

    1. Drizzle a tablespoon of olive oil into a caste iron pan over medium heat. Add in mushrooms, season with salt, and cook until medium brown and glossy, about 5 minutes.
    2. Remove mushrooms from pan and allow to cool slightly on a cutting board before roughly chopping into pieces (keep it a really rough chop- you can leave some whole).
    3. In the same caste iron pan, drizzle in another tablespoon of olive oil, then add in onions and cook over medium heat until translucent (about 5 minutes).
    4. While the onions cook, pour the chicken stock into a small pot and simmer over low heat. Keeping your chicken stock warm will prevent the risotto from cooling as you add in the stock later on.
    5. Add farro to onions and cook for one minute. Turn heat to medium low.
    6. Add in white wine and 1/2 cup of the warmed chicken stock and stir. Once liquid fully absorbs, add in another 1/2 cup of chicken stock and stir. Repeat with remaining chicken stock, stirring frequently (process should take 45-50 minutes).
    7. Last, stir in the grated parmesan, butter, fresh peas, lemon zest, and sautéed mushrooms. Season to taste with salt and pepper (I used about 1 teaspoon and 1/4 teaspoon). Garnish with parmesan and micro greens.