Farro Risotto with Mushrooms and Asparagus

By á-48214

Ingredients

• 1 cup dried wild mushroom blend (about 1 ounce)
• 5 1/2 cups Veg Stock
• 2 tablespoons extra-virgin olive oil
• 1 1/2 cups uncooked farro
• 1/2 cup finely chopped onion
• 2 garlic cloves, minced
• 6 cups sliced cremini mushrooms (about 1 pound)
• 3/4 teaspoon salt, divided
• 1/2 cup dry white wine
• 1 teaspoon chopped fresh thyme
• 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
• 1/4 cup chopped fresh flat-leaf parsley
• 1/2 teaspoon freshly ground black pepper
• Asparagus cut and blanched in stock

Preparation

Step 1

Place dried mushrooms in a medium bowl; cover with boiling water. Let stand 30 minutes or until tender; drain. Coarsely chop mushrooms.

2. Bring Stock to a simmer in a small saucepan (do not boil). Keep stock warm over low heat. Cut asparagus into bite size pieces and blanch for 2 min. Remove from stock.

3. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add farro and onion; cook 5 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Add rehydrated mushrooms, cremini mushrooms, and 1/2 teaspoon salt; sauté 5 minutes or until cremini mushrooms are tender, stirring occasionally. Add wine and thyme; cook until liquid almost evaporates.

4. Add 1/2 cup stock to farro mixture; cook over medium heat 4 minutes or until the liquid is nearly absorbed, stirring occasionally. Add 4 1/2 cups stock, 1/2 cup at a time, stirring occasionally until each portion of stock is absorbed before adding the next (about 40 minutes total).

5. Add remaining 1/4 teaspoon salt, 1/2 cup stock, cheese, parsley, and pepper; stir until cheese melts.