Wild Mushroom and Sun-Dried Tomato Farrotto (Farro Risotto) Recipe

Name: Wild Mushroom and Sun-Dried Tomato Farrotto (Farro Risotto)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup farro; 2 tablespoons unsalted butter; 2 tablespoons extra-virgin olive oil; 3 cups assorted wild mushrooms (cremini, shiitake, oyster, wood ear), cleaned and roughly chopped; 2 cloves garlic, minced; 1 shallot, finely diced; 1/2 cup dry white wine; 6 cups (1 1/2 quarts) low-sodium chicken stock, warmed; 1/2 cup diced rehydrated sun-dried tomatoes; Kosher salt and freshly ground black pepper; 1/2 cup finely grated Parmesan; 1/2 cup sour cream; 3 tablespoons chopped fresh flat-leaf parsley

Servings: persons

1 cup farro
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3 cups assorted wild mushrooms (cremini, shiitake, oyster, wood ear), cleaned and roughly chopped
2 cloves garlic, minced
1 shallot, finely diced
1/2 cup dry white wine
6 cups (1 1/2 quarts) low-sodium chicken stock, warmed
1/2 cup diced rehydrated sun-dried tomatoes
Kosher salt and freshly ground black pepper
1/2 cup finely grated Parmesan
1/2 cup sour cream
3 tablespoons chopped fresh flat-leaf parsley

1
Place the farro in a large pot of cold water and bring to a boil.
2
Simmer for 15 to 20 minutes to par-cook the farro, and then drain and set aside.
3
In a heavy-based pot, add the butter and oil.
4
Add the mushrooms, garlic and shallots and saute until just tender, 3 to 5 minutes.
5
Deglaze with the white wine.
6
Add the drained farro and stir to combine.
7
Add the chicken stock to the pot a little at a time, ensuring at each addition that the liquid has been completely absorbed by the farro.
8
Keep stirring and adding the stock until the mixture is thick and creamy.
9
Add the sun-dried tomatoes.
10
Season with salt and pepper, and then add the Parmesan, sour cream and parsley.

874

kcal

Calories

Fat

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup farro, 2 tablespoons unsalted butter, 2 tablespoons extra-virgin olive oil, 3 cups assorted wild mushrooms (cremini, shiitake, oyster, wood ear), cleaned and roughly chopped, and more.

Yes, Wild Mushroom and Sun-Dried Tomato Farrotto (Farro Risotto) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wild Mushroom and Sun-Dried Tomato Farrotto (Farro Risotto)

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