NO-RICE RISOTTO RECIPE | Farro with Mushrooms and Broccoli Rabe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast adds a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds depth to the flavor.

white wine

🥗Healthier: vegetable broth

💰Cheaper: apple cider vinegar

Vegetable broth maintains flavor without alcohol.

farro

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a gluten-free alternative, while rice is more affordable.

Add olive oil to a pan over medium-high heat.

Once the oil is hot, add oyster mushrooms and sauté until they catch some color and soften.

Remove the mushrooms from the pan and reserve them for later, leaving the fond in the pan.

Add olive oil back into the pan over medium-high heat.

Add onion and minced garlic, sauté until softened but do not burn the garlic.

Add farro to the pan and incorporate with the other ingredients, cooking for a few minutes while stirring constantly to slightly toast the farro.

Add white wine to the pan and stir until it has evaporated and the pan is fairly dry.

Keep chicken stock warm in a separate pot and add it little by little to the farro, stirring constantly until mostly absorbed before adding more.

Continue adding stock until the farro is about 75% cooked, checking for tenderness with a bite.

Add broccoli rabe and the previously sautéed oyster mushrooms to the farro and stir to combine.

If the farro tightens up too much, use some leftover chicken stock to loosen it up.

Cook for an additional 3 to 5 minutes until the farrotto looks creamy.

Add grated parmigiano cheese and butter to the pan, stirring aggressively to release starches for a silky texture.

Season with salt and black pepper to taste.

Plate the farrotto and finish with additional grated cheese and thinly sliced chives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens