Farro Risotto With Sauteed Mushrooms and Fennel
A rich and earthy farro risotto topped with caramelized fennel.
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1½ cup dry farro
- 4 tablespoons extra virgin olive oil
- 1 fennel bulb
- 10 ounces white button or cremini mushrooms (chopped)
- 10-12 fresh shiitake mushrooms (stem removed, chopped)
- 1 small carrot (peeled and chopped)
- 4 garlic cloves (peeled and chopped)
- ⅓ cup dry white wine
- 1 teaspoon curry powder
- ½ teaspoon kosher salt
- 1¾ cups vegetable broth
- Nutritional yeast (optional)
- lemon wedges (to serve)
Instructions
- 1
Rinse farro, drain and transfer to a pot along with 3 cups water. Add a pinch of salt. Bring farro to a boil, lower the heat and simmer for 20 minutes. Drain well and set aside.
- 2
Cut off the fennel stalks and trim the core and tough outer layer from the bulb. Slice fennel lengthwise in half and cut into wedges.
- 3
In a pan over medium high heat, add 2 tablespoons olive oil. When the oil is hot, add fennel and sautée on each side for about 3 minutes, until caramelized and slightly charred. Transfer to a paper towel and set aside.
- 4
In another pan over medium high heat, add 1 tablespoon olive oil, mushrooms and carrots. Sautée until mushrooms are golden brown, about 5-6 minutes. Transfer to a bowl and set aside.
- 5
Add remaining olive oil to a large deep skillet and add garlic. Cook for 1 minute. Add farro and wine and cook until wine is absorbed (3-4 minutes).
- 6
Add curry powder, salt and vegetable broth and cook until liquid is absorbed (about 8-10 minutes). Add fennel, mushrooms and carrots, stir and cook for 1 minute.
- 7
Sprinkle 1-2 tablespoons of nutritional yeast on top and serve with lemon wedges.