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Spring Pea and Mushroom Farro Risotto

Sarah | Broma Bakery
  • 2018 minutes
  • Serves 10

INGREDIENTS

8 cups

porcini or mini portobello mushrooms, sliced

1

large white onion, finely chopped

2 1/2 cups

farro, rinsed and drained

2 qt

chicken stock

1 cup

white wine (any crisp white will do, like a pinot or a chardonnay)

1 1/4 cups

fresh parmesan cheese, grated

2 tbsp

salted butter

1 cup

fresh (not frozen) peas (I got mine at Trader Joes and they're perfect!)

zest of 1/2 lemon

salt

pepper

micro greens, for garnish (optional)