MUSHROOM-FARRO 'RISOTTO'

Mushroom-Farro 'Risotto' image

This is my own take on farro risotto. Not a traditional preparation by any stretch, but an easier method that still tastes great!

Provided by Jacqueline P Slattery

Time 50m

Yield 4

Number Of Ingredients 11

Ingredients

4 cups water, or more as needed
2 cups farro
3 tablespoons butter
3 cloves garlic, minced
1 cup sliced fresh mushrooms
1 teaspoon onion powder
1 teaspoon garlic salt
1 tablespoon ground black pepper
1 cup chicken stock
2 tablespoons grated Parmesan cheese
salt and ground black pepper to taste

Steps:

Bring water to a boil in a saucepan. Add farro and reduce heat to simmer; cook until tender, about 30 minutes.
Meanwhile, melt butter in a nonstick pan over medium heat. Add garlic and cook, stirring frequently, until slightly soft and fragrant, 1 to 2 minutes. Add mushrooms and season with onion powder, garlic salt, and pepper. Cook over medium-high heat, stirring frequently, about 10 minutes.
Drain and discard any excess water from the farro; add farro to the pan with the mushroom mixture. Add chicken stock and increase heat to a simmer, stirring frequently, about 5 minutes. Add Parmesan cheese and stir until melted, about 1 minute more.

Nutrition Facts : Calories 403.4 calories, Carbohydrate 71.1 g, Cholesterol 26.6 mg, Fat 12.2 g, Fiber 0.7 g, Protein 12.5 g, SaturatedFat 5.9 g, Sodium 887.1 mg, Sugar 0.8 g