Do you love risotto? This mushroom risotto recipe made with delicious Farro or our Burghul mix, is a hearty, nutty meal. Farro/Burghul risotto is really nutritious, much more forgiving than traditional rice risotto recipes, and offers a wonderful chewy texture that I absolutely love (think brown rice but even better!)
If you have bought one of our fabulous ‘Meals in Minutes’, use the below recipe for a quick meal for two!
If you enjoy this mushroom risotto recipe, please let us know with a review below and don’t forget to check out our other delicious recipes!
Ingredients
- 2 cups boiling water
- 2 tbs butter
- Handful of brown mushrooms cleaned and sliced
- 2/3 cups Farro (or one bottle of the Burghul Mix)
- 1/3 cup dry white wine
- 1/2 cup finely grated parmesan cheese – keep half for plating
- 1/2 tsp freshly squeezed lemon juice
- 1 cup torn greens eg, silver beet/spinach
Method
- Boil the kettle and measure out 2 cups.
- In a heavy-based saucepan, melt the butter over medium heat. Add the mushrooms and sauté for 5 minutes, stirring occasionally, until slightly caramelised.
- Reduce the heat to low. Add the farro/burghul mix and cook for 1 to 2 minutes, stirring continuously.
- Add the white wine to de-glaze the pan and cook over low heat until the wine has been absorbed. Add the boiling water to the saucepan, stir to combine. Cover with a lid, and cook on low for 25-30 minutes, stirring every 10 minutes. Remove the lid and cook stirring occasionally for another 10 minutes or until the wheat is tender but still slightly chewy.
- Remove the saucepan from the heat, add the parmesan, lemon juice and greens. Stir to combine, cover, and allow the risotto to sit for 5 minutes before serving.
- Serve the risotto garnished with the remaining parmesan. Enjoy!