Wild Mushroom Fall Vegetable Farro Risotto

Wild Mushroom Fall Vegetable Farro Risotto
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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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Ready in
Prep Time: 15 m, Cook Time: 40 m, Ready In: 55 m
4
Servings
744
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.

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.

Nutritional Facts

Total Fat
51g
79%
Sugar
8g
N/A
Saturated Fat
14g
69%
Cholesterol
87mg
29%
Protein
22g
44%
Carbs
52g
17%
Vitamin A
414µg
46%
Vitamin B12
12µg
100%
Vitamin B6
0.4mg
22%
Vitamin C
13mg
22%
Vitamin D
0.3µg
0.1%
Vitamin E
6mg
29%
Vitamin K
39µg
49%
Calcium
259mg
26%
Fiber
7g
30%
Folate (food)
52µg
N/A
Folate equivalent (total)
52µg
13%
Iron
9mg
49%
Magnesium
211mg
53%
Monounsaturated
25g
N/A
Niacin (B3)
5mg
23%
Phosphorus
562mg
80%
Polyunsaturated
10g
N/A
Potassium
770mg
22%
Riboflavin (B2)
0.3mg
16.6%
Sodium
1896mg
79%
Thiamin (B1)
0.4mg
29%
Trans
0.2g
N/A
Zinc
60mg
100%