by apartmentcooker
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apartmentcooker's Notes:
Expand2 tablespoons butter Ask a question about this ingredient
3 links sausage, casings removed Ask a question about this ingredient
1 onion, diced Ask a question about this ingredient
1 cup mushrooms, thinly sliced Ask a question about this ingredient
2 cloves garlic, minced Ask a question about this ingredient
1 cup farro Ask a question about this ingredient
1/3 cup white wine Ask a question about this ingredient
1 bay leaf Ask a question about this ingredient
3 cups warm chicken or vegetable broth, or as needed Ask a question about this ingredient
1/2 cup peas Ask a question about this ingredient
1/2 cup grated parmesan cheese Ask a question about this ingredient
1 tablespoon fresh chopped parsley Ask a question about this ingredient
small basil leaves Ask a question about this ingredient
salt and pepper, to taste Ask a question about this ingredient
In a large pot, heat the butter over medium heat. Add the sausage, and cook until beginning to brown. Add the onion and mushrooms, and cook until the onions are translucent. Add the garlic, and cook until fragrant.
Ask a question about this stepAdd the farro, and stir to combine. Deglaze the pan with the white wine, and allow to reduce over medium heat, stirring constantly, to almost nothing. Add the bay leaf, and season the mixture with salt and pepper.
Ask a question about this stepBegin adding the stock, 1 ladleful at a time, stirring constantly until the farro has absorbed all the liquid. It may take all three cups (or more, or less). Taste the farro along the way, when it is nice and tender, it is finished.
Ask a question about this stepWhen the farro is tender, fold in the peas and parmesan. Finish with parsley and basil.
Ask a question about this stepScoop some risotto onto a plate, sprinkle with more cheese, and top with a poached egg. Finish with salt, pepper, and additional basil leaves.
Ask a question about this stepYUM! I love farro and I love poached eggs - delightful combo!
Thanks! I love farro too - so hearty and nutty!
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
Wow! This sounds delicious!