Button mushrooms sautéed into a luscious umami farro risotto
Course Main Course
Prep Time 20minutes
Cook Time 1hour
Servings 8(click to scale)
3ozlow sodium vegetable broth concentrateMatriark
5ozfresh yellow onionsdiced
10ozfresh button mushroomssliced
3/4ozfresh garlic clovesminced
5ozgrated Parmesan cheese
2tspfresh lemon juice
6ozfrozen green peas
3/4tspground black pepper
Reconstitute Matriark Foods Upcycled Vegetable Broth Concentrate with water in a stock pot and bring to a boil, Reduce to a low simmer. Keep over very low heat.
In a rondeau, heat the butter over medium heat until melted and lightly bubbling. Add onion and sauté over medium-low heat for 5 to 7 minutes, stirring often, until the onion is soft and translucent.
Increase the heat to high. Add the sliced mushrooms and sauté for another 5 minutes or until mushrooms have released moisture and softened, Add garlic and fresh thyme and sauté for 30 seconds or until fragrant. Add the farro and toast over medium-high heat for 1 to 2 minutes, stirring continuously.
Add the hot Matriark Foods Vegetable Broth to the pot (reserve 2 cups of hot stock), stir to combine, and bring to a boil. Reduce the heat to a steady simmer, cover, and cook for 45-50 minutes, stirring every 10 minutes or so, until the farro is tender and the risotto is thick. Season with salt and pepper.
Fold in the Parmigiano-Reggiano and lemon juice and stir to combine. Fold in the thawed peas. Season to taste with salt and pepper. Remove the pot from heat, garnish with parsley and serve. Add additional stock as needed.