Farro Risotto with Mushrooms Recipe

• portions: 6 servings

Ingrédients

1 lb Organic Pearled Farro, rinsed

20 oz sliced mushrooms

4 garlic cloves, minced

3 tbsp olive oil

3 oz frozen peas

1 tsp salt

½ cup fresh basil, chopped

1/3 cup parmesan cheese

6-7 cups hot water

Instructions

In a 3-quart Dutch oven, or any other pot of your choice, add the olive oil and sliced mushrooms. Cook over medium to high heat for 2-3 minutes, stirring occasionally.

Add the garlic and salt. Continue cooking until fragrant, about one minute.

Add the pearled farro to the pan and stir. Add 6 cups of water and bring the mixture to a boil. Reduce the heat to medium low, cover, and cook for 20-25 minutes.

Add the frozen peas and cook further for 10 minutes, or until the water has been absorbed and the farro is tender.

If the farro is still too al dente after 35 minutes, add another cup of water and let the farro cook further.

Once the farro is soft, turn the heat off and add the parmesan cheese and chopped basil. Stir and serve while warm.