VEGETARIAN* | GLUTEN-FREE | CAN BE DAIRY-FREE**
Time from start to finish: 45 minutes
Difficulty level: easy peasy
It’s taken me a while to come around to boxed wine. It wasn’t until this weekend, when someone whose wine opinion I truly trust cracked open a box in front of me, that I finally caved and bought myself a box. Here are the facts about my new friend, Bota Box:
- You can truly only drink one or two glasses of wine (without any guilt or pressure to finish a bottle). #fitlife
- It’s $25 for four bottles of wine.
- It stays fresh for over a month!
- It’s tasty enough to drink (obviously), but also inexpensive enough to cook with.
That brings us to tonight’s recipe: wine-drunk mushroom farro risotto. Farro is an amazing grain. It’s nutrient-dense, with 7 g of protein per 1/4 cup. Cooking-wise, it’s nutty, has a nice bite to it, and it absorbs any flavor you want it to. Why wouldn’t you want to use it in a risotto?
In this case, the farro soaks in some super hero bone broth, your boxed cab sauvingnon, savory garlic and onions, and earthy mushrooms. It sounds fancy, but it’s really super simple. All you need is a little time!
(if you have a little thyme, that could be good too)
There are two secrets to making a good risotto:
- Take your time.
- Always add warm broth.
To accomplish the second, I like to keep a little pot of broth simmering right next to my pan where I’m making the risotto. It makes it easy to consistently add warm doses of broth to the farro.
- grass-fed butter (like Kerrygold) (or olive oil for dairy-free**)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 pint baby bella mushrooms, chopped
- 1 package Trader Joe’s 10-minute farro, rinsed
- about 1 cup of dry wine (whatever you have – I’m a red girl myself, but white could also be fabulous in this recipe – just be sure it’s not cold)
- about 1.5 cups of veggie stock*, bone broth or chicken stock
- about 3 tbsp. of grated parmesan (eliminate for dairy-free**)
- sea salt
- black pepper
- In a small saucepan, heat your bone broth or stock over medium heat until it is warm, then reduce heat to simmer
- In a large skillet, melt 2-3 tbsp. of butter over medium heat. Add the onions and sautee until translucent.
- Add minced garlic to the pan, stirring it in with the onions and cooking until fragrant (about 1 minute).
- Add the package of farro to the pan, and allow it to toast for a minute, stirring occasionally to ensure the onions and garlic don’t burn.
- Add 1/2 cup of the wine to the pan, and allow it to reduce until there is no liquid left.
- When there is no liquid left in the pan, pour 1/2 cup of the warm broth into the saucepan and allow it to cook until there is no liquid left. Do this step twice, until you only have half a cup of broth remaining. (Your farro should be mostly cooked by this point. If it is not, repeat the process with more broth until it is.)
- When you add the last 1/2 cup of broth, add the mushrooms and stir them into the farro. Cover for about 2 minutes, to allow the mushrooms to steam. Then take the lid off to allow the liquid to reduce.
- Once the mushrooms are cooked and tender and the liquid has reduced again, add the remaining 1/2 cup of wine and allow it to reduce.
- Stir in the parmesan and taste it (yum, right?) – salt and pepper to taste, and serve.
This recipe would be an excellent lunch with a simple kale salad with lemon vinaigrette, or you could eat it as a side dish with some roasted chicken or seared Italian chicken sausage for dinner. It keeps in the fridge beautifully.