Easy Mushroom Farro Risotto

Ingredients

• Vegetable Broth

  From bouillons. Low sodium

  5 cup or 1.2kg

• Canola oil

  3 tbsp or 42g

• Onions

  Raw

  ½ large or 75g

• Salt

  Table

  1 dash or 0.4g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Mushrooms

  Maitake, raw

  12 oz or 340g

• Garlic

  Raw

  3 cloves, minced or 9g

• Thyme

  Fresh

  1 tbsp or 2g

• Organic Farro

  Bob's Red Mill

  100g

• Parmesan cheese

  Grated

  100g

• Parmesan cheese

  Grated

  ¾ cup or 75g

• Lemon juice

  Raw

  1 tsp or 5g

• Peas

  Green, frozen, unprepared

  ¾ cup or 101g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  1 cup or 240g

Directions

1. Place the chicken broth in medium saucepan and bring to a low simmer. Keep over very low heat.
2. In a large Dutch oven (or heavy-bottomed pot), heat the butter over medium heat until melted and lightly bubbling. Add the onion, along with a generous sprinkle of kosher salt, and saute over medium-low heat for 5 to 7 minutes, stirring often, until the onion is soft and translucent.
3. Increase the heat to high. Add the sliced mushrooms and stir to combine. After a minute or so, the mushrooms will begin to sweat and release their moisture. Continue cooking for an additional 2 to 3 minutes, stirring occasionally, until the mushrooms have softened. Add the garlic and fresh thyme and saute, stirring continuously, for 30 seconds or until fragrant. Season to taste with salt and pepper.
4. Add the farro and toast over medium-high heat for 1 to 2 minutes, stirring continuously. The farro will crackle lightly and the pan should be mostly dry.
5. Add the white wine and cook over medium-high heat for 2 to 3 minutes, stirring every so often, or until the wine has been completely absorbed. Add the parmigiana rind (if using) and hot broth to the pot, stir to combine, and bring to a boil. Reduce the heat to a steady simmer, cover, and cook for 45 to 50 minutes, stirring every 15 minutes or so, or until the farro is tender (it will naturally be slightly chewy in center) and the risotto is thick. Note: I like to remove the lid in the final 5 to 10 minutes of cooking, which promotes thickening and helps me more easily monitor the texture (i.e. if a fair amount of liquid is remaining, you can increase the heat slightly to reduce, etc.).
6. Over low heat, add the grated parmigiano-reggiano cheese and lemon juice and stir to combine. Fold in the thawed peas. Season to taste with kosher salt and freshly ground pepper. If the risotto tastes at all flat, you most likely need to add another generous sprinkle or two of salt.
7. Remove the pot from heat, cover, and allow the risotto to sit for 5 minutes before serving. This extra step helps thicken and release additional starches, and in my experience, results in an improved and more creamy 'classic risotto-like' texture. Remove and discard the parmigiano-reggiano rind, if using.
8. Serve the risotto in pre-warmed bowls. Garnish with fresh thyme leaves, finely chopped parsley, and freshly grated parmigiano-reggiano cheese, as desired.
9. Recipe by: Laura // A Beautiful Plate (source: https://www.abeautifulplate.com/easy-mushroom-farro-risotto/)

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