Farro Risotto With Spinach, Mushrooms And Brie Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat olive oil over medium heat. Add diced onion and minced garlic, and cook until softened.
• STEP 2.Add sliced mushrooms and cook until they release their moisture and start to brown.
• STEP 3.Add farro and stir to coat in the oil. Cook for a minute to toast the farro.
• STEP 4.Add vegetable broth, one cup at a time, stirring frequently until the liquid is absorbed before adding more.
• STEP 5.Continue adding broth and stirring until the farro is tender and creamy, about 30-40 minutes.
• STEP 6.Stir in chopped spinach and cook until wilted.
• STEP 7.Remove from heat and stir in diced brie until melted and creamy.
• STEP 8.Season with salt and pepper to taste.
• STEP 9.Serve the farro risotto hot, garnished with grated Parmesan cheese if desired.

Cooking Tips

• Make sure to use pearled or semi-pearled farro, as it cooks faster than whole farro.
• Feel free to add other vegetables like roasted butternut squash or cherry tomatoes for extra flavor and color.
• If you prefer a vegan version, you can omit the brie or substitute it with a vegan cheese alternative.

Storage and Serving

• Leftover farro risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, add a splash of vegetable broth or water to the risotto and heat it in a saucepan over medium heat until warmed through.
• Serve the farro risotto as a main dish with a side salad or roasted vegetables, or as a side dish alongside grilled chicken or fish.