Mushroom Farro Risotto 

(FARROTTO)

Farrotto!  It’s risotto, but made with farro.  Creamy mushroom farroto, or farro risotto, with roasted butternut squash makes a beautiful vegetarian or vegan dinner.

INGREDIENTS

•  Extra virgin olive oil •  Butternut squash •  Mushrooms •  Shallots •  Garlic •  Pearled (quick) farro •  White wine such as               pinot grigio •  Vegetable broth •  Fresh thyme leaves •  Fresh sage leaves

INSTRUCTIONS

COOK THE MUSHROOMS

1:

Saute the mushrooms in a little olive oil, seasoned with salt and pepper, until tender. You can use whatever mushrooms you like.

SAUTE ONION & GARLIC

2:

Just like when making traditional rice risotto, we saute the onion, then garlic, then, stir in the farro to toast for just a minute.

SPLASH OF WINE

3:

Simmer white wine until absorbed/evaporated. I don’t measure, just add about 1/4 cup splash.

SLOWLY ADD BROTH

4:

Keep a saucepan of broth on the stove on low heat. I use a whole 32 oz. box. Ladle about 1/2-1 cup of broth into the farro pot and stir until absorbed before adding more.

For more recipes, visit Yummy Mummy Kitchen!

To get the full recipe, click here!

More

HOMEMADE DOG TREATS

VEGAN HOT CHOCOLATE

PEAR REINDEER – FUN CHRISTMAS SNACK FOR KIDS

See More

stories

See More

See More