Faro Mushroom Risotto
Recipe Category: Side Dish
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 cups Faro | Or use other whole grain-spelt, barley or brown rice. |
| 2 (32 oz.) low sodium beef broth | |
| ¼ cup butter or margarine | |
| 2 tablespoons olive oil | |
| 2 (8 oz.) mushrooms | Washed, trimmed and sliced |
| 3 shallots | Washed, peeled and diced |
| 1 tablespoon Fresh Thyme | Or 1 teaspoon dried |
| ¼ cup Fresh Parsley | Washed, trimmed and chopped. Or 2 T. dried. |
| 1 teaspoon salt | |
| ¼ teaspoon pepper | |
| 4 oz. soft goat cheese crumbled | Optional |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Soak Faro in cold water for 30 minutes. Drain and set aside. | |
| 2 | In a lidded pot, heat broth and 2 cups of water. | |
| 3 | In a large sauté pan, heat 2 tablespoons of butter and the olive oil over medium high heat. Add mushrooms. | |
| 4 | Cook 10 minutes, stirring a couple of times. | |
| 5 | Mix in remaining 2 tablespoons butter, the shallots and thyme. | |
| 6 | Cook 3 minutes. Stir in drained Faro. | . |
| 7 | Reduce heat to medium and pour in ½ cup of the heated broth and cook until mostly evaporated. | |
| 8 | Add remaining broth in ½ cup increments until the faro is tender, about 30 to 40 minutes. | Cook until internal temperature reaches 135°F. |
| 9 | Stir in parsley, salt and pepper. Top with goat cheese and parsley. |
