Herb Farro Risotto with Arugula and Roasted Mushrooms

March 12, 2019

Herb Farro Ingredients:

  • 6 cups of savory vegetable stock

  • 1 tablespoon ghee

  • 1/8 teaspoon asafetida 

  • 1/2 teaspoon fennel seed

  • 1/2 teaspoon cumins

  • 1 medium fennel bulb, minced

  • 1 cup of farro

  • 1 teaspoon ground coriander

  • 3/4 cup of shiitake mushrooms, chopped 

  • 4 cups arugula 

  • 2/3 cup chopped mixed herbs such as parsley, basil and chives

  • 1 tablespoon fresh lime juice

Roasted Mushroom Ingredients:

  • 2/3 lbs fresh Local Roots shiitake mushrooms

  • 2 tablespoons olive oil

  • 1/2 teaspoon salt

  • 1/2 peppercorns, ground

  • 1/2 teaspoon cumin, ground

Herb Farro Instructions:

  1. Bring the stock to a simmer in a medium saucepan; keep it warm over low heat

  2. Heat the ghee in a 3 to 4 quart heavy bottomed saucepan over medium heat. Add the asafoetida, and fennel and sauce until translucent and lightly golden, about 5 minutes. Using a wooden spoon or spatula, stir in the farro and coriander and saute for 1 minute

  3. Reduce the heat to low, add 1 cup of the warm stock and cook, stirring frequently, until the farro soaks up the liquid. Continue cooking by adding stock in 1/2 cup increments stirring every minute or 2 for about 10 seconds until the rice is almost fully cooked, about 20 minutes

  4. Fold in the mushrooms, arugula, parsley and basil and continue cooking until mushrooms are creamy and soft but still a bit chewy, about 5 minutes

  5. Remove the pot from heat and stir in the salt, pepper and lime juice. Drizzle with olive oil and the roasted mushrooms and serve immediately

Roasted Mushroom Instructions:

  1. Preheat the oven to 250 degrees

  2. On a baking sheet, toss the mushrooms with olive oil, cumin, salt and pepper.

  3. Roast for 30 minutes

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