Friday, March 20, 2009

Wild Mushroom & Farro Risotto


2 tablespoons olive oil
1 yellow onion, diced
500 g Farro (one 17.6 ounce package or about 2 1/2 cups dry)
1 cup white wine
9 cups chicken or vegetable stock
3 tablespoons olive oil
8 ounces Wild Mushrooms Mix, sliced
2 cups asparagus, 1" cut, avoid thick ends
2 cups yellow squash, 1/2 moon cut
2 cups zucchini, 1/2 moon cut
6 Roma tomatoes, 1/2 moon cut
3/4 cup Parmesan, grated 3/4 cup
fresh parsley, chopped

Heat olive oil in large pot and add onion. Sauté until onion is translucent. Add Farro and continue to stir. Once Farro is mixed well, add white wine while stirring. Add stock one cup at a time while continuing to stir until all stock is gone. In a separate pan, heat olive oil before adding vegetables. Add asparagus and mushrooms and sauté until almost tender - add more olive oil if necessary. Next, add zucchini and squash and sauté until slightly tender. Lastly, add tomatoes and sauté until heated through. Stir Parmesan cheese into Farro and mix well. Stir in vegetables and serve. Garnish with grated parmesan and chopped parsley.

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