Farro Mushroom Risotto with Progresso
Prep time: 
Cook time: 
Total time: 
  • 2 tbsp butter
  • 3 shallots, minced
  • 8.8oz farro
  • 32oz Progresso vegetable cooking stock
  • 1 pint shiitake mushrooms, roughly chopped
  • 1 cup grated Pecorino Romano cheese (more if you love cheese)
  • ¼ cup heavy whipping cream
  • 2 tbsp dried thyme
  • Salt and pepper to taste
  1. Heat butter in a heavy bottom skillet and sauté shallots for 4 minutes.
  2. Add farro and toast the grains for approximately 3 minutes, stirring frequently to avoid burning.
  3. Add in 1 cup of vegetable stock and bring the pot to boil. Add mushrooms.
  4. Allow the liquid to be absorbed by the farro, stirring occasionally.
  5. As the liquid is absorbed, continue to add the remaining stock in 1 cup intervals until all of the stock has been used, stirring as needed. You will be left with a thick and creamy sauce.
  6. Add parmesan, heavy whipping cream and thyme and combine. Cook for 3-4 more minutes, stirring frequently. Remove from heat.
  7. Allow the sauce to thicken for 10-15 minutes. Add salt and pepper to taste.
Recipe by Simple Medicine at http://www.simplemedicine.co/farro-mushroom-risotto/