When you think of risotto making it is usually a time-consuming task, it takes forever, but here’s a fast, healthier version due to changing the grain to Farro.
Purchasing Trader Joe’s 10 minute version is perfect for cooking up something quick, healthy, and tasty like. There is no cream inside of this just a Parmesan cheese, so it does make healthier but doesn’t give up any flavor or taste.
Follow the directions on the bag and adjust the number of servings you need based on that. I followed the directions that said simmer this type of dish is even better the next day, so it’s good to do and then have leftovers
This dish is great for any season, and you can make more of it and refrigerate it in case even better the next day for higher protein. You can add chicken this particular version is vegetarian
Ingredients
Olive oil
1 onion diced. 1 cup of baby bella mushrooms and white mushrooms cleaned, trimmed, and sliced.
1 tsp chopped fresh parsley
1 cup Trader Joe 10 min Farro
1 tsp sweet paprika
1 tsp dried thyme,
Salt and pepper
1 cup vegetable broth (or chicken broth)
Salt
Pepper
Instructions
In a deep skillet with a lid heat oil over medium-high heat.
Add the onion and sauté until soft.
Add the mushrooms ,fresh parsley and stir and cook until soft.
Add one cup of uncooked farro and two cups of water or one cup of water and one cup of broth .
Bring to a high boil and then to a medium simmer for 10 to 15 minutes until liquid is almost absorbed and farro is soft.
Turn off the heat and add one cup of grated Parmesan cheese mix well and serve
Add dried, thyme, and a little salt and pepper to taste.
Enjoy!
Cheft tip ! You can use a regular farro grain just cook it separately and then mix it together with the mushrooms and onions and cheese at the end .
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