Farro Risotto with Wild Mushrooms
w/ Corn Relish, Scallions and Beet Greens
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 beet greens 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, Beet Greens, 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.
- Required for blood clotting to take place.
- Plays a role in immunity.
- Reduces the risk of certain cancers.
- Helps the thyroid to function properly.
- Aids in immunity.
- Red blood cell formation and production of energy.
Servings per ContainerCalories 220 Serving size 1 meal 427g
|Includes 0g Added Sugars||0%|
Recipe by Katy Sparks
About This Chef
Katy Sparks is the owner and principal of Katy Sparks Culinary Consulting, an 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...Read more