Wild Mushroom Fall Vegetable Farro Risotto

Wild Mushroom Fall Vegetable Farro Risotto

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

Warm up this fall with an earthy blend of wild mushrooms and farro. Created by chef Marvin Woods on behalf of the National Dairy Council, this dish is delicious and filling. And, it uses Parmesan cheese, which is naturally low in lactose, so even those with lactose intolerance can enjoy. 

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4
Servings
753
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Cup  farro
  • 1/4  Cup  canola oil
  • 1/4  Cup  chopped shallots
  • 1  Tablespoon  minced garlic
  • 1  Cup  butternut squash, medium dice
  • 2/3  Cups  white wine
  • 8  Cups  vegetable stock
  • 1  Cup  assorted mushroom (such as Oysters, Shitake, Crimini, Lobster, or Morels), sliced
  • 1/4  Cup  Parmigiano-Reggiano, freshly grated
  • 1/2  Cup  cashew cream (see below)
  • 1/4  Cup  Reggiano Parmesan freshly grated cheese
  • 2  Tablespoons  unsalted butter (optional)
  • 2  Tablespoons  white truffle oil
  • Salt, to taste
  • Pepper, to taste

For the Cashew Cream

  • 1/2  Cup  raw unsalted cashews
  • 1 1/2  Cup  water

Directions

Place the oil in a medium saucepot over moderate heat. Add the shallots and garlic and sauté for 2 to 3 minutes, or until translucent.

Add the butternut squash and farro and cook for an additional 2 to 3 minutes over low heat, stirring occasionally.

Add the white wine and cook for 2 to 3 minutes, or until the wine has completely reduced. Add enough stock to cover the farro and squash and continue to cook over low heat, stirring frequently.

Continue adding small amounts of stock for about 18 minutes, or until farro is almost done cooking.

Stir in the mushrooms and cook for 3 to 5 minutes more.

Check for doneness (the farro should have a slight bite). When the farro is done, add the cashew cream, cheese, and butter (if using), stir, and then cook for a few minutes more until the cream starts to thicken.

Drizzle the risotto with white truffle oil. Taste and season accordingly.

For the Cashew Cream

Soak the cashews in the water for 24 hours. Then, place the cashews in a blender with water and blend until it is as smooth as possible. Strain through a sieve.

Nutritional Facts

Total Fat
33g
47%
Sugar
29g
32%
Saturated Fat
14g
58%
Cholesterol
63mg
21%
Carbohydrate, by difference
87g
67%
Protein
22g
48%
Vitamin A, RAE
165µg
24%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
15mg
20%
Vitamin K (phylloquinone)
17µg
19%
Calcium, Ca
398mg
40%
Choline, total
17mg
4%
Fiber, total dietary
8g
32%
Fluoride, F
72µg
2%
Folate, total
54µg
14%
Iron, Fe
8mg
44%
Magnesium, Mg
40mg
13%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
227mg
32%
Selenium, Se
11µg
20%
Sodium, Na
1577mg
100%
Water
180g
7%
Zinc, Zn
2mg
25%

Mushroom Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Mushroom Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.

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