This creamy risotto is made with Farro that adds a nice nutty texture served with pan seared maitake mushrooms which are super easy to make on a pan and is loaded with protein. Switching rice with Farro is a great alternative for people trying to avoid carbs and replace them with healthy grains. Apart from being low carb, Farro is highly nutritious and provides 6g of protein for 1/4th Cup or 56g. Plus, it also comes loaded with Vitamin B3, Magnesium, Zinc & Iron.
Risotto Notes:
- If you do not have Maitake Mushrooms, don’t worry. Alternatively, you can also use regular mushrooms like cremini, portabella or any other mushrooms that are available to you. They are all great sources of protein and will taste delicious.
- I used a combination of vine-ripe Tomatoes and Kumato brown Tomatoes- 1 grated and 1 chopped (If not available use 4 regular vine tomatoes – 2 grated and 2 chopped.
- This recipe calls for 1 Cup of White wine. Use a dry & crisp wine like Chardonnay. If you are making kid friendly version replace with 2 Tbsp. of lemon juice and 1 Cup of vegetable broth.
- To elevate and add more creaminess, I used Almond flour. You can also add, nutritional yeast if that’s what you prefer for almond flour works really well with this.
Benefits of Farro:
Magnesium is needed for strong bones, optimum immunity, healthy nerves and muscle function and to keep your heartbeat regular.
Vitamin B3 (niacin), along with other B vitamins, helps break down and convert food into energy. It also helps keep your hair, skin and eyes healthy.
Zinc is essential for maintaining a healthy immune system and wound healing, as well as breaking down carbs during digestion.
Iron is a mineral that our body needs for growth and development. Our bodies use iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles.
Creamy Farro Risotto With Maitake Mushrooms
Ingredients
- Cup Farro 90 oz
- 2 Medium Onions Chopped
- 3 large Garlic pods
- Cup Cut Green Beans
- 1 Cup Peas
- 4 Large Tomators 2 grated and 2 chopped
- 1 Cup white wine If making kid version replace with 2 T of lemon juice and 1 cup of vegetable broth
- 2.5 Cup Vegetable broth
- 2 Tbsp. Almond flour Add more for creaminess
- 1/2 lb. Maitake mushrooms
- 4-5 Slices Heirloom Tomatoes for topping Optional
- Fresh Basil for topping
- 2 Tbsp. Extra virgin olive oil (EVOO) +1 tsp for searing mushrooms
- 2 tsp. Soy sauce
- 1.5 tsp. Black pepper
- Salt to taste
Instructions
Risotto Directions
- Heat a sauce pan and add 2 T of oil.
- Add the garlic, let it sear for 30 secs and add the onions.
- Let the onions cook for 2 mins, reduce the heat to medium and add the peas and green beans along with salt and pepper.
- Let them cook for another 2-3 mins. Add the grated tomatoes and the chopped tomatoes and cook for another 3-4 mins.
- Next add the farro give it a good mix and add 1 C of white wine and 1 C of vegetable broth.
- Let this cook for 8-10 mins until most of the water is absorbed. Next add another cup of broth give it a whisk and cook for another 5-8 mins.
- Half way through add a Tbsp of almond flour (adjust and add more almond flour if needed) and mix. Continue to cook until it looks creamier.
- Add another half cup of broth, continue to cook for another 3-4 mins or it all comes together and looks creamy.
Pan seared Maitake Mushrooms:
- Heat a pan and add a tsp of evoo and spread through the pan.
- Take off the flame, spread the soy sauce, take each sliced mushroom and rub across the pan. Continue to do with all the florets until all are coated.
- Reduce the flame to medium and let them cook for 1-2 mins (this will give a beautiful brown char). Sprinkle with salt and turn. Sprinkle with salt on open side and sear for 2 mins.
- Use it to top off the risotto.
- Assemble the risotto, top it with mushrooms, tomatoes and basil. Sprinkle some fresh ground pepper and Serve!
- Enjoy!
