By: Laura Tripp – 2018 Summer Meals Intern
With fall rapidly approaching, use this whole-grain recipe to warm up as colder weather sets in! Risotto is a great way to get lots of whole grains into your diet, while also taking advantage of all those leftover summer veggies.
Risotto typically uses Arborio rice, but this recipe calls for a different whole-grain: farro, which packs more fiber and protein into each bite. This recipe adds mushrooms and peas into the farro risotto, but don’t be afraid to experiment with other leftover vegetables such as spinach, carrots, onions or kale!
Adapted from: The Nutty Scoop
- 1 lb. pearled farro
- 20 oz. sliced mushrooms
- 4 garlic cloves, minced
- 3 tbsp. olive oil
- 3 oz. frozen peas
- 1 tsp. salt
- 1/2 cup fresh basil, chopped
- 1/3 cup parmesan cheese
- 6-7 cups hot water
- In a pot, add the olive oil and sliced mushrooms. Cook over medium to high heat for two-three minutes, stirring occasionally.
- Add the garlic and salt. Continue cooking until fragrant, about one minute.
- Add the pearled farro to the pan and stir. Add six cups of water and bring the mixture to a boil. Reduce the heat to medium low, cover and cook for 20-25 minutes.
- Add the frozen peas (or your veggie choice) and cook for 10 minutes, or until the water has been absorbed and the farro is tender.
- If the farro is still too al dente (firm) after 35 minutes, add another cup of water and let the farro cook longer.
- Once the farro is soft, turn the heat off and add the parmesan cheese and chopped basil. Stir and serve while warm.
For 1 serving: 405 calories; 12g fat (3g saturated fat); 60g carbohydrates (2g added sugar), 10g fiber; 20g protein