Creamy Tomato and Mushroom Farrotto

Ingredients

• 1 quart unsalted vegetable stock
• 1 cup water
• 2 tablespoons extra-virgin olive oil
• 1 pint cherry tomatoes
• 2 tablespoons chopped shallots
• 2 garlic cloves, minced
• 6 ounces shiitake mushrooms
• 2 tablespoons chopped fresh thyme
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly grated black pepper
• 1 cup farro, rinsed
• 1 cup white wine
• 2 ounces Parmesan cheese, grated (about 1/2 cup)

• calories 237
• fat 7.6 g
• satfat 2.1 g
• monofat 4.3 g
• polyfat 0.6 g
• protein 9 g
• carbohydrate 28 g
• fiber 4 g
• sugars 2 g
• cholesterol 8 mg
• iron 1 mg
• sodium 511 mg
• calcium 119 mg

How to Make It

1. Combine broth and water in a medium saucepan over medium heat. Bring to a simmer.
2. Heat oil in a Dutch oven over medium-high. Add tomatoes; cook 4 to 5 minutes, stirring occasionally, until blistered. Reduce heat to medium and add shallots, garlic, and mushrooms; cook 2 to 3 minutes. Add thyme, salt, black pepper, and farro; cook 2 minutes, stirring often. Add white wine, and bring to a boil. Reduce heat to medium; simmer 8 minutes or until liquid is reduced by half, stirring frequently.
3. Add broth mixture in 1-cup increments, stirring occasionally, cooking until the liquid is almost completely absorbed before adding the next increment, about 45 minutes total. Remove pan from heat; stir in Parmesan. Divide farrotto evenly among 6 shallow bowls; sprinkle with additional thyme and Parmesan cheese, if desired

 

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