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
For my recipe, I swapped the traditional Arborio rice for farro. Farro is close to quinoa in nutritional value. It’s a high fiber grain packed with calcium and protein. Cooking with whole grains like farro reduces the risk of some chronic health conditions like cardiovascular disease, type 2 diabetes, and even certain cancers!
I used shiitake mushrooms because I love the complex flavor and “meatiness” they add to dishes. Shiitake mushrooms are used often in traditional Chinese medicine as immune boosters, so adding them to your winter dishes might boost your ability to stay healthy through flu season.
- 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
- Heat butter in a heavy bottom skillet and sauté shallots for 4 minutes.
- Add farro and toast the grains for approximately 3 minutes, stirring frequently to avoid burning.
- Add in 1 cup of vegetable stock and bring the pot to boil. Add mushrooms.
- Allow the liquid to be absorbed by the farro, stirring occasionally.
- 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.
- Add parmesan, heavy whipping cream and thyme and combine. Cook for 3-4 more minutes, stirring frequently. Remove from heat.
- Allow the sauce to thicken for 10-15 minutes. Add salt and pepper to taste.
Your turn: what menu items always grab your attention? Yes or no to mushrooms?
I received free samples of Progresso Cooking Stock mentioned in this post at no cost. By posting this recipe I am entering a recipe contest sponsored by Progresso Cooking Stock and am eligible to win prizes associated with the contest. I was not compensated for my time.
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