Thursday, January 9, 2014

Farro Risotto with Spinach, Zucchini and Mushrooms

Now that the holidays are behind us it's time to crack down on the indulgent eating habits that I have picked up and replace them with more healthful choices.  "Green is good" will be my motto for the new year. So, I will be playing with different ways of incorporating more greeny goodness into my diet. I was able to use spinach and zucchini in this recipe, which worked out very well.  Adding them at the end wilted the spinach just enough and left the zucchini a little on the crunch side, which contributed a nice texture to this dish.  I opted to use Farro for this recipe, which is rich in fiber and protein.  It also has a wonderful nutty flavour and when cooked it slightly chewy.  I think was a lovely alternative to the typical Arborio rice that is ued for risotto.  


3 cups Farro, soaked
1 bunch spinach, stems removed
1 zucchini, shredded
1/2 pound mushrooms, sliced
3/4 cup white wine
1 cup chicken stock or water
2 tablespoons butter
1 tablespoon olive oil
2 cloves garlic, diced
1 onion, diced


In a large pot over medium heat, melt butter.  Add garlic and onion and cook until starting to turn translucent. Add mushrooms and continue to cook until starting to brown.  Set aside.

Using the same pot heat olive oil over medium heat.  Add farro and toast slightly.  

Pour white wine and chicken stock into the pot with the farro.  Increase heat to high and bring to a boil. 

Reduce to medium heat, cover and allow to simmer for 15 minutes.

Add spinach and zucchini to the farro.  Stir well allowing the spinach to wilt.

Add mushrooms mixture and continue to stir until combined.  Allow to cook for 2-3 minutes. 

You can also add a few slices of Parmesan cheese as garnish if you wish.

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