Farro Risotto With Spinach, Mushrooms And Brie Recipe

Recipe By Slurrp

This Farro Risotto with Spinach, Mushrooms, and Brie is a delicious and hearty vegetarian dish. The nutty flavor of the farro pairs perfectly with the earthy mushrooms and creamy brie. The addition of spinach adds a pop of color and freshness to the dish. This risotto is cooked in a similar way to traditional risotto, but with the added health benefits of farro. It's a comforting and satisfying meal that is sure to impress.

5
26 Rating -
Rate
Vegdiet
1hr total
20minsPrep
1hr total
20m.Prep
Farro Risotto With Spinach, Mushrooms And Brie
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ingredients serve

Ingredients for Farro Risotto With Spinach, Mushrooms And Brie Recipe

  • 1 tablespoon Olive Oil
  • 1/2 Small Onion, Diced
  • 1 cloves Cloves Garlic, Minced
  • 4 ounce Mushrooms, Sliced
  • 1/2 cup Pearled Or Semi Pearled Farro
  • 2 cup Vegetable Broth
  • 1 cup Fresh Spinach, Chopped
  • 2 ounce Brie, Diced
  • As required Salt And Pepper To Taste
  • as needed Grated Parmesan Cheese For Garnish

Directions: Farro Risotto With Spinach, Mushrooms And Brie Recipe

Cooking Directions

  • STEP 1.In a large saucepan, heat olive oil over medium heat. Add diced onion and minced garlic, and cook until softened.
  • STEP 2.Add sliced mushrooms and cook until they release their moisture and start to brown.
  • STEP 3.Add farro and stir to coat in the oil. Cook for a minute to toast the farro.
  • STEP 4.Add vegetable broth, one cup at a time, stirring frequently until the liquid is absorbed before adding more.
  • STEP 5.Continue adding broth and stirring until the farro is tender and creamy, about 30-40 minutes.
  • STEP 6.Stir in chopped spinach and cook until wilted.
  • STEP 7.Remove from heat and stir in diced brie until melted and creamy.
  • STEP 8.Season with salt and pepper to taste.
  • STEP 9.Serve the farro risotto hot, garnished with grated Parmesan cheese if desired.

Cooking Tips

  • Make sure to use pearled or semi-pearled farro, as it cooks faster than whole farro.
  • Feel free to add other vegetables like roasted butternut squash or cherry tomatoes for extra flavor and color.
  • If you prefer a vegan version, you can omit the brie or substitute it with a vegan cheese alternative.

Storage and Serving

  • Leftover farro risotto can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, add a splash of vegetable broth or water to the risotto and heat it in a saucepan over medium heat until warmed through.
  • Serve the farro risotto as a main dish with a side salad or roasted vegetables, or as a side dish alongside grilled chicken or fish.
Nutrition
value
743
calories per serving
34 g Fat64 g Protein20 g Carbs2 g FiberOther

Current Totals

  • Fat
    34g
  • Protein
    64g
  • Carbs
    20g
  • Fiber
    2g

MacroNutrients

  • Carbs
    20g
  • Protein
    64g
  • Fiber
    2g

Fats

  • Fat
    34g

Vitamins & Minerals

  • Calcium
    397mg
  • Iron
    2mg
  • Vitamin A
    285mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    11mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    103mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    10mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    92mg
  • Manganese
    < 1mg
  • Phosphorus
    560mg
  • Selenium
    62mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp