This mushroom farro risotto (farrotto) is hearty and creamy, bursting with mushroom flavor and fresh herbs, and uses my favorite no-stir cooking method.
12 ounce Cremini mushrooms cleaned, trimmed, and thinly sliced
3 Large garlic cloves finely chopped
1 tablespoon Finely chopped fresh thyme plus more for garnishing
0.5 cup 1a bobas red mill organic farro
0.75 cup A dry white wine such as pinot grigio
Parmigiano reggiano cheese rind optional
0.75 cup A grated parmigiano reggiano cheese plus more for serving
1 teaspoon Freshly squeezed lemon juice
0.75 cup A frozen peas thawed
Flat leaf parsley finely chopped, for garnishing
Nutrition value
340
calories per serving
11 g Fat42 g Protein11 g Carbs6 g FiberOther
Current Totals
11 g Fat
42 g Protein
11 g Carbs
6 g Fiber
MacroNutrients
Carbs
11 g
Protein
42 g
Fiber
6 g
Fats
Fat
11 g
Vitamins & Minerals
Calcium
247 mg
Iron
6 mg
Vitamin A
189 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
8 mg
Vitamin B6
0 mg
Vitamin B9
72 mcg
Vitamin B12
0 mcg
Vitamin C
19 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
77 mg
Manganese
2 mg
Phosphorus
326 mg
Selenium
38 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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