Creamy Farro Risotto with Peas and Mushrooms

This delicious recipe for Creamy Farro Risotto with Peas and Mushrooms pairs perfectly with the Ceres 2018 Symphony.

Servings

Ingredients

3/4 Cup Farro
1 1/2 Cup Water
2 Tablespoons Butter
1 Package (8 ounces) white mushrooms, thinly sliced
1 Medium onion, thinly sliced
2 Cloves garlic , finely chopped
3/4 Teaspoon Salt
1/2 Teaspoon McCormick Gourmet™ Organic Thyme
1 Cup Dry white wine, divided
2 Cups Kitchen Basics® Organic Creamy Bean & Vegetable Stock
1 Cup Frozen peas, thawed
2 Tablespoons Toasted pine nuts

Directions

1. Place farro and water in small bowl; soak 30 minutes. Drain, reserving 1 cup of the soaking liquid.

2. Melt butter in medium saucepan on medium-high heat. Add mushrooms, onion, garlic, salt and thyme; cook and stir until vegetables are softened, about 5 minutes. Add farro; cook and stir 2 minutes. Add 1/4 cup of the wine; cook and stir occasionally until liquid is absorbed.

3. Stirring constantly, add remaining 3/4 cup wine, reserved soaking liquid and bean stock, 1/2 cup at a time, until liquid is absorbed by farro after each addition. Stir in peas and cook until heated through. Sprinkle with toasted pine nuts.

*Recipe and Photo Courtesy of McCormick & Company, Inc.