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Farro Risotto with Wild Mushrooms

w/ Corn Relish, Scallions and Kale

This is basically a stylish “one-pot-wonder” as we say in the food biz. The farro risotto is cooked with a rich mushroom stock and finished with sautéed wild mushrooms and local sweet corn. The kale make sure it’s a balanced meal and a little parmesan cheese ties it all together. In my mind, there are very few things that a little dusting of real Parmigiano-Reggiano doesn’t improve!


Ingredients: Water, Kale, Crimini Mushrooms, Sweet Corn, Shiitake Mushrooms, Oyster Mushrooms, Farro, Onions, Organic Celery, Extra Virgin Olive Oil, Organic Carrots, Grass-fed Butter, Parmesan Cheese, Sea Salt, Organic Garlic Clove, Organic Black Pepper, Organic Thyme. Contains: Milk, Wheat. 

Health Benefits

  • Excellent Source of Vitamin K
  • Excellent Source of Riboflavin
  • Low Cholesterol 
  • Low Calorie 

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Recipe by

Katy Sparks

About This Chef

Katy Sparks is the owner and principal of Katy Sparks Culinary Consultingan award-winning chef (formerly of Quilty’s in Soho), and co-author with Andrea Strong of Sparks in the Kitchen,(Knopf, 2006), her first cookbook.

Katy grew up in Vermont’s Champlain Valley where her family raised grass-fed beef and free roaming chickens. As an amateur naturalist, she learned to forage for wild, edible things at her father’s knee and is devoted to all things local and delicious...

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