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. 

Health Benefits

Vitamin K:

  • Required for blood clotting to take place.

Copper:

  • Plays a role in immunity.
  • Reduces the risk of certain cancers.

Selenium:

  • Helps the thyroid to function properly.
  • Aids in immunity.

Riboflavin

  • Red blood cell formation and production of energy.

Nutrition Facts

Servings per Container

Calories 220
Serving size 1 meal 427g
Total Fat 8g 10%
Saturated Fat 2.5g 13%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 550mg 24%
Total Carbohydrate 32g 12%
Dietary Fiber 9g 32%
Sugars 4g
Includes 0g Added Sugars 0%
Proteins 9g 18%
Calcium 152mg
10%
Iron 4mg
20%
Vitamin D 0.4mcg
0%
Potassium 1327mg
30%

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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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