Photo: Andrew Ridley
Risotto-Style Farro with Porcini and Pecorino
11 ingredients
openrecipes
Cookbook author Domenica Marchetti was introduced to farro years ago at a wonderful restaurant in Lucca, where it was used in a hearty soup with beans. The grain’s appealing chewy-tender texture and earthy flavor also make it perfect for this risotto-style dish.
Estimated Nutrition (whole recipe, rough)
725
Calories
52g
Protein
29g
Fat
62g
Carbs
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Farro | 1/2 cup cooked (100g) | 170 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Shiitake | 1/2 cup (73g) | 34 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Clove | 1 tsp ground (2g) | 7 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Porcini | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 oz. dried porcini mushrooms, steeped in 1 cup boiling water for 30 minutes
- 4 Tbs. extra-virgin olive oil
- 1 garlic clove, crushed flat but left whole
- 1 lb. mixed fresh mushrooms, such as cremini, portobello and shiitake, sliced
- 1/2 tsp. chopped fresh thyme
- 1 large shallot, finely chopped
- 1 1/2 cups farro, rinsed and drained
- 1/3 cup dry white wine
- 4 cups chicken or vegetable broth, heated to a simmer
- 1 Tbs. balsamic vinegar
- 1/2 cup grated pecorino romano cheese, plus a handful of shaved pieces for garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes