Farro "Risotto" With Mushrooms, Asparagus, And Goat Cheese

From Delicious Dishings

This hearty spin on risotto features nutty, creamy farro 
with mushrooms, asparagus, and goat cheese.

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Prep Time: 15 minutes
Cook time: 1 hour
Yield: 4 servings

Ingredients

1 cup farro, rinsed
1 (8-ounce) package white mushrooms, washed, trimmed, and sliced thin
4 tablespoons unsalted butter
Kosher salt and pepper
1 leek, white and light green parts only, halved lengthwise, washed thoroughly, and cut thin crosswise
½ bunch of asparagus (about 15 spears), trimmed and cut into 1-inch-lengths
2 cups chicken broth
Crumbled goat cheese, room temperature
Lemon wedges

Preparation

Combine farro and 3 cups water in pot and bring to boil. Reduce heat to medium-low and simmer for 25 minutes. Drain farro and return to pot.

Meanwhile, melt 2 tablespoons butter in large skillet over medium-high heat. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until mushrooms are nicely browned, about 12 minutes. (This takes awhile because the mushrooms will release a lot of liquid and all that liquid needs to evaporate before they’ll start browning.) Transfer to plate.

Add remaining 2 tablespoons butter to skillet and melt over medium-high heat. Add leek, reduce heat to medium, and cook, stirring often, until softened, about 5 minutes.

Add asparagus and cook for 5 minutes, stirring often. Season with salt and pepper and transfer to plate with mushrooms.

Add farro to skillet and stir in ½ cup chicken broth. Increase heat to medium-high and stir frequently. Once broth has been absorbed, add another ½ cup, and stir again until broth is absorbed again. Repeat 2 more times, adding 2 cups total.

Off heat, stir leek, asparagus, and mushrooms into farro. Season with salt and pepper.

Spoon into individual bowls.

Serve topped with goat cheese and lemon wedges.

Even if you're a diehard risotto fan, I think you can find some room in your life for farrotto, which offers the same creaminess but also a welcome nuttiness.