Farro Risotto with Mushrooms and Winter Greens Pesto
Farro Risotto with Mushrooms and Winter Greens Pesto is a hearty and satisfying one-dish vegetarian meal. It's creamy texture tastes and feels indulgent, but the dish is full of good-for-you ingredients that will warm you from the inside out.
Prep Time15 minutesmins
Cook Time35 minutesmins
Total Time50 minutesmins
Course: Main Course
Cuisine: American
Keyword: Farro Risotto, Farro Risotto recipe
Servings: 6cups
Calories: 399kcal
Ingredients
For the pesto:
¼cuptoasted walnuts
2clovesof garlic
4cupspower greens salad mixI chose a blend of chard, kale, and spinach
3tablespoonsfresh lemon juice
⅛teaspoonKosher salt
⅛teaspoonblack pepper
¼cupshredded manchego cheese
⅓cupextra virgin olive oil
For the risotto:
6cupsKitchen Basics Unsalted Vegetable Stock
2teaspoonsolive oil
1tablespoonbutter
12ouncescremini {or baby bella} mushroomssliced
2teaspoonsfresh thymechopped
2clovesgarlicfinely chopped
1tablespoonreduced sodium soy sauce
1cupfarro
½cupdry white wine
2tablespoonsmascarpone cheese
⅓cupwinter greens pesto
¼cupgrated manchego cheese
Instructions
For the risotto:
In a food processor, combine the walnuts and garlic. Process until a coarse meal forms. Add the greens, lemon juice, salt, pepper and cheese. Process until combined while gradually adding the olive oil. You should end up with a thick pesto. Place the pesto in an airtight container and cover the surface with plastic wrap. Reserve ⅓ cup for the finished risotto and store the remainder in the fridge for up to 1 week. Leftover pesto can be used on pasta, toast, pizza, or scrambled eggs.
For the risotto:
In a medium saucepan, heat the vegetable stock over medium-low heat. Have a ladel ready nearby.
Heat a large skillet over medium-low heat. Add the olive oil and butter. Once the butter melts, add the chopped mushrooms. Saute until golden brown, about 4 minutes.
Add the thyme, garlic and soy sauce and stir until fragrant, about 60 seconds.
Add the farro and saute to lightly toast, about 1 minute.
Add the wine and stir until almost completely evaporated.
Add the broth one ladel-full at a time, stirring until each ladel is absorbed. Continue to do this until the farro is thick and the mixture is creamy. This will take 30-35 minutes, and should use the entire 6 cups of broth.
Once the risotto is finished, fold in the mascarpone cheese, ⅓ cup of pesto, ¼ cup of grated manchego. Serve hot. Any leftovers can be stored in the fridge and reheated in a covered microwave-safe container for 1 ½ - 2 minutes or on the stove top, adding extra broth as needed to make the risotto creamy again.