Creamy homemade farro mushroom risotto made with flavorful Progresso stock. Easier than traditional risotto and packed with fiber and calcium! I’m sharing as part of the #ProgressoEatsContest!
Risotto is one of those dishes that I automatically order if I see it on a menu, kind of like anything with “goat cheese”, “mushroom” or “pumpkin”.
If ever there was a goat cheese, mushroom, pumpkin risotto, I would be all over that.
Making risotto is an involved process. If you’ve ever looked over a recipe, it is sort of daunting. Who wants to stand at the stove stirring for 40 minutes?
With my birthday week in full swing, I felt it was the right time to treat myself to homemade risotto #spoiled
I know what you’re thinking: wait, didn’t we just discuss how cooking risotto is too much work? Yes, we did. But with a few simple ingredient swaps you can cut the work in half and enjoy a delicious bowl (or pot) of risotto in your own home.
Good broth is essential for risotto and I love making my own broth, but again, that is a time-consuming process. If I need broth for a recipe, most days I’m buying it from the grocery store. My biggest pet peeve with most store bought stock is that sometimes it seems like I’m just getting a container of salt water.
Where’s the flavor?!
When I heard about Progresso’s new line of cooking stocks I was sold:
- Three delicious options: vegetable, chicken and unsalted chicken
- Made by simmering real bones, vegetables and herbs
- Free of artificial flavors!
- Deep complex flavors that you typically get from homemade broth