Mushroom Farrotto with Seared Cremini Mushrooms and Broccoli
Category / Main Dish
Farro is an ancient grain that’s rich in protein and iron, giving this tasty risotto-inspired dish an added nutritional boost. Our creamy farrotto is made by slowly stirring broth and a flavorful blend of veggies into the farro. The finished dish has an earthy, nutty flavor that’s sure to please everyone at the table. It takes a bit of time and attention, but it’s worth every stir.
Serves 4
Difficult
Directions
- In a medium-large, thick-bottomed pot, heat half of the olive oil over medium high heat and sear the mixed mushrooms until they are golden brown. Season with salt and pepper and transfer to a plate. Add a bit more oil to the pot and sear the broccoli. Set aside.
- Reduce heat to medium and add the remaining olive oil and diced onion to the pot. Cook the onion until it’s translucent, then stir in the garlic and farro. Gently toast the farro for 3-4 minutes.
- Add 1 cup of the vegetable stock to the mixture and stir frequently until almost all of the liquid evaporates. Repeat process with 3 remaining cups of stock, adding 1 cup of stock at a time and stirring consistently. After all of the stock has been incorporated, add the can of Amy’s Organic Cream of Mushroom Soup and continue cooking and stirring until the farro is tender and has absorbed nearly all of the liquid. This part of the cooking process (adding the stock and soup) should take about 35 minutes total.
- Season the farrotto with salt and pepper and stir the seared mushrooms into the mixture. Top with seared broccoli and shaved Parmigiano-Reggiano cheese for garnish.
Pro tip
We don’t anticipate you having much in the way of leftovers from this meal. But if by chance you find yourself with a surplus of farrotto, here’s what you can do: shape the cooled mixture into patties and pan-fry them over medium heat on both sides until golden brown and you have farrotto cakes.