Farro Risotto With Wild Mushrooms And Peas

• Vegetarian

• Produce

  • 3 Garlic cloves
  • 1 Onion, medium
  • 3 tbsp Parsley
  • 1/2 oz Porcini mushrooms, dried
  • 1 lb Shiitake mushrooms
  • 1 cup Sweat peas, frozen

• Canned Goods

  • 3 cups Vegetable broth

• Pasta & Grains

  • 1/2 cup Farro

• Baking & Spices

  • 1 Pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1/2 cup Parmsan cheese, grated
  • 1/2 cup Pecorino romano cheese, grated

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

• Liquids

  • 1 cup Boling water

Found on lavenderandmacarons.com

Description

Ingredients

• 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

Directions

• 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.
• 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.
• 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.
• 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.
• Stir in 1 cup of vegetable broth and mushroom water.
• Season with salt and pepper. Reduce the heat to medium low and cook until broth is absorbed.
• Continue adding broth ½ cup at a time, stirring occasionally until Farro absorbs all liquid and is cooked through, about 30 minutes.
• 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.
• Sprinkle with parsley.
• Serve immediately.