Farro, Mushroom And Leek Risotto Recipe
Recipe By Savor The Best
In this recipe for farro, mushroom and leek risotto we have used farro as the whole-grain. We have added dried, rehydrated porcini mushrooms for a punch of flavor. Plus, the crimini mushrooms, leek, garlic and fresh oregano. The ricotta and parmesan cheeses gives this risotto a wonderful creaminess.
4.1
28 Rating -
Rate
Non Vegdiet
1hr 35minstotal
20minsPrep
1hr 15minsCook
1hr 35m.total
20m.Prep
1hr 15m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Farro, Mushroom And Leek Risotto Recipe
- 0.13 ounce Dried porcini mushrooms
- 0.13 cup Boiling water
- 0.03 cup Olive oil, divided
- 0.34 cup Whole grain farro
- 0.03 cup Dry white wine
- 0.63 cup Chicken broth or beef broth
- pinch Pinch of red pepper flakes
- 1 ounce Crimini mushrooms, sliced
- 0.13 Medium leek, cleaned and split, thinly sliced, white and light green only
- 0.38 Garlic cloves, finely chopped
- 1/4 tablespoon Finely chopped fresh oregano
- 0.03 cup Ricotta
- 0.03 cup Grated parmesan
- 0.38 tablespoon Chopped fresh parsley, to serve
Nutrition
value
value
235
calories per serving
12 g Fat23 g Protein5 g Carbs2 g FiberOther
Current Totals
- Fat12g
- Protein23g
- Carbs5g
- Fiber2g
MacroNutrients
- Carbs5g
- Protein23g
- Fiber2g
Fats
- Fat12g
Vitamins & Minerals
- Calcium123mg
- Iron2mg
- Vitamin A153mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B35mg
- Vitamin B6< 1mg
- Vitamin B924mcg
- Vitamin B12< 1mcg
- Vitamin C7mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium35mg
- Manganese< 1mg
- Phosphorus166mg
- Selenium21mcg
- Zinc1mg
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
Recipe By Savor The Best