Farro Risotto with Roast Mushrooms

Farro Risotto with Roast Mushrooms takes about 40 minutes from beginning to end. This main course has 423 calories, 24g of protein, and 14g of fat per serving. This recipe serves 4 and costs $2.7 per serving. This recipe from Healthy Delicious requires vegetable stock, thyme, sea-salt, and farro. This recipe is liked by 380 foodies and cooks. It is a rather inexpensive recipe for fans of Mediterranean food. Overall, this recipe earns a great spoonacular score of 93%. Similar recipes include Farro Risotto with Mushrooms, Farro Risotto with Wild Mushrooms and Asparagus, and Farro Risotto with Mushrooms and Tuscan Kale.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

8 ounces crimini mushrooms, sliced

crushed red pepper

½ teaspoon chopped dried rosemary

4 eggs

1 cup pre-cooked farro

2 Tablespoons chopped fresh parsley

2 cloves garlic, minced

1 teaspoon olive oil

1 onion, chopped

Parmesan cheese

sea salt and cracked black pepper

2 springs fresh thyme

2½ cups vegetable stock

Equipment:

oven

baking pan

sauce pan

frying pan

Cooking instruction summary:

Heat the oven to 350*F. Add the mushrooms, garlic, thyme, and rosemary to a small baking dish. Drizzle with olive oil and season with salt and pepper. Roast for 30 minutes.Meanwhile, bring the vegetable stock to a simmer in a small saucepan.Heat 1 teaspoon olive oil in a large sautee pan. Add the farro, onion, and garlic. Cook 5 minutes, or until the onion begins to soften.Add ½ cup of warmed stock to the farro. Cook over medium heat, stirring constantly, until almost all of the liquid is absorbed. Continue adding stock ¼ cup at a time, until the farro is soft and creamy. (The entire process will take about 30 minutes.)Stir in the roast mushrooms, along with any liquid that has accumulated in the bottom of the baking pan. Season with salt and pepper; stir in the parsley.Poach the eggs according to your desired level of doneness.To serve, divide the risotto between 4 dishes. Top each serving with a poached egg.

 

Step by step:


1. Heat the oven to 350*F.

2. Add the mushrooms, garlic, thyme, and rosemary to a small baking dish.

3. Drizzle with olive oil and season with salt and pepper. Roast for 30 minutes.Meanwhile, bring the vegetable stock to a simmer in a small saucepan.

4. Heat 1 teaspoon olive oil in a large sautee pan.

5. Add the farro, onion, and garlic. Cook 5 minutes, or until the onion begins to soften.

6. Add ½ cup of warmed stock to the farro. Cook over medium heat, stirring constantly, until almost all of the liquid is absorbed. Continue adding stock ¼ cup at a time, until the farro is soft and creamy. (The entire process will take about 30 minutes.)Stir in the roast mushrooms, along with any liquid that has accumulated in the bottom of the baking pan. Season with salt and pepper; stir in the parsley.Poach the eggs according to your desired level of doneness.To serve, divide the risotto between 4 dishes. Top each serving with a poached egg.


Nutrition Information:

Quickview
422k Calories
23g Protein
13g Total Fat
52g Carbs
29% Health Score
Limit These
Calories
422k
21%

Fat
13g
21%

  Saturated Fat
6g
41%

Carbohydrates
52g
17%

  Sugar
7g
8%

Cholesterol
184mg
61%

Sodium
1337mg
58%

Get Enough Of These
Protein
23g
48%

Vitamin C
101mg
123%

Selenium
54µg
78%

Vitamin A
3321IU
66%

Phosphorus
505mg
51%

Manganese
0.92mg
46%

Calcium
423mg
42%

Vitamin B2
0.71mg
42%

Fiber
10g
41%

Vitamin K
38µg
37%

Copper
0.57mg
28%

Vitamin B6
0.57mg
28%

Vitamin B3
5mg
27%

Folate
91µg
23%

Zinc
3mg
22%

Vitamin B5
2mg
21%

Potassium
699mg
20%

Magnesium
76mg
19%

Iron
3mg
17%

Vitamin B1
0.24mg
16%

Vitamin B12
0.81µg
13%

Vitamin E
1mg
13%

Vitamin D
1µg
7%

covered percent of daily need
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