I love make farro risotto and the heartiness of the grain makes it so that it can be made ahead. This version I really liked with a little dill havarti, I used that cause it was in the fridge but it worked so well, I have to recommend it.
- Cook Time
- Prep Time
- 2 ServingsServings
- 2 tablespoon olive oil
- 1/2 yellow onion, minced
- 2 cloves garlic, minced
- 1 8-oz. package cremini mushrooms, chopped
- 1 cup farro
- 1 sprig thyme
- 1/2 cup white wine
- 3-4 cup broth or water mixed with some bouillion
- 2 cup baby spinach, chopped
- 2 ounce Natural & Kosher Dill Havarti, grated
- 2 ounce Natural & Kosher fresh Parmesan
- 6 ounce oyster mushrooms, sliced
Heat 1 tablespoon oil in a heavy bottomed pot, I like to use my 4 quart Dutch oven.
Add onion and garlic mushrooms and saute over medium high heat until they all soften. Add farro and stir to coat with the oil. Then add thyme and wine and cook for a few minutes stirring until the there is no liquid left.
Add broth 1/2 cup at a time stirring between each addition only adding more when there is no liquid. It should take about 30-40 minutes. Once the farro is cooked and creamy turn off the heat and stir in the dill havarti cheese and the baby spinach.
While the farro is cooking, heat a separate pan over high heat, add the other 1 tablespoon of oil and the oyster mushrooms, saute until crisp and sprinkle with salt.
When ready to serve, put the farro on a plate and top with mushrooms and fresh grated parmesan.