Healthy Recipes Healthy Main Dish Recipes Healthy Grain Main Dish Recipes Healthy Risotto Recipes Farro Risotto with Mushrooms & Greens Guests who choose to wander around Oak Hill Café in Greenville, South Carolina, know that chef David Porras has his own farm out back. This dish is a tasty way he uses up stems from leafy greens, flowers from bolted herbs, and other odds and ends from his copious beds. By David Porras Published on February 9, 2022 Print Share Share Tweet Pin Email Photo: Greg DuPree Active Time: 50 mins Total Time: 1 hrs Servings: 6 Nutrition Profile: Egg Free High Fiber Low-Calorie Nut-Free Soy-Free Vegetarian Jump to Nutrition Facts Ingredients 1 cup oat groats, rinsed Pinch of salt plus 1/2 teaspoon, divided 1 cup pearled or semi-pearled farro 1 bunch greens, such as kale or chard 3 tablespoons extra-virgin olive oil ¼ cup minced shallots 2 cups shiitake mushrooms, stemmed, sliced 2 cups low-sodium vegetable broth 1 tablespoon light miso ½ cup shredded aged Gouda cheese 2 tablespoons unsalted butter ⅛ teaspoon ground white pepper Sliced hakurei turnips & edible flowers for garnish Directions Bring a large pot of water to a boil. Add groats and a pinch of salt; cook for 10 minutes. Add farro; cook until both grains are tender and soft, 20 to 25 minutes more. Drain; set aside. Meanwhile, separate stems from greens. Dice the stems and chop the greens. Heat oil in a large skillet over medium heat. Add shallots and cook, stirring occasionally, until starting to brown, about 4 minutes. Add shiitakes and the greens stems; cook, stirring occasionally, 3 to 5 minutes. Add the chopped greens in batches and cook, stirring, until softened, 3 to 5 minutes. Transfer half the mixture to a small bowl and cover to keep warm. Stir the cooked groats and farro, broth and miso into the pan. Adjust heat to maintain a simmer and cook until the liquid is reduced and the risotto thickens, about 10 minutes. Add cheese, butter, the remaining 1/2 teaspoon salt and white pepper and cook, stirring, until the cheese is melted, about 1 minute more. Serve the risotto topped with the mushroom mixture. Garnish with turnips and edible flowers, if desired. To make ahead: Refrigerate cooked groats and farro (Step 1) for up to 2 days. Print Nutrition Facts (per serving) 383 Calories 17g Fat 48g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 383 % Daily Value * Total Carbohydrate 48g 17% Dietary Fiber 8g 29% Total Sugars 3g Protein 14g 28% Total Fat 17g 22% Saturated Fat 5g 25% Cholesterol 21mg 7% Sodium 474mg 21% Potassium 308mg 7% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved