Similar to a rice risotto, the farro adds a nice chewy texture and hearty flavor to this fresh meal. The mushrooms are a nice "meaty" addition and the salty flavor of grated parmesan really takes this dish over the top.
Ingredients
- 2 Cups Farro rinsed
- 6 Cups Vegetable broth*
- ½ Tsp Salt
- ¼ Tsp Black pepper
- 4 Tbsp Olive oil
- 1 Cup Onion diced fine
- 2 Cups Shiitake mushrooms cut into slices (~6oz)
- 1 Cup White wine
- ½ Cup Grated parmesan
Instructions
- In a medium saucepan, bring vegetable broth, farro, salt and pepper to a boil. Reduce heat to a medium-low boil and continue to cook uncovered for 25 to 30 minutes. Farro should be al dente. Drain farro (do not rinse) and reserve all of the cooking liquid.
- In the same saucepan, add the olive oil and heat to medium. Add the onions and sliced shiitake mushrooms and cook for 5-8 minutes or until onions are translucent and mushrooms are glistening.
- Add the cooked farro and stir until combined.
- Add the wine and a ladle full of the reserved cooking liquid. Stir until the liquid is almost gone. Continue to cook and stir, adding a ladle full of reserved liquid each time the liquid reduces. When the farro becomes very creamy (~15-20 min), stir in the parmesan before serving.
Notes
If you don’t have vegetable broth, you can sub 6 cups water and 1 tbsp vegetable bouillon.
You may not use all the reserved liquid from boiling the farro.
You can omit the white wine and only use the reserved liquid.
To make this vegan, substitute nutritional yeast for the parmesan.
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