Creamy Farro Risotto with Peas and Mushrooms

Creamy Farro Risotto with Peas and Mushrooms

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

Servings

6

Ingredients

  • 3/4 Cup Farro

  • 1 1/2 Cup Water

  • 2 Tablespoon 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 Leaves

  • 1 Cup Dry white wine, divided

  • 2 Cup Creamy bean and vegetable stock

  • 1 Cup Frozen peas, thawed

  • 2 Tablespoon 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.

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