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Wild Mushroom, Kale and Farro Risotto

meal-of-the-week

Wild Mushroom, Kale and Farro Risotto

Prep time: 10 minutes

Cook time: 30 minutes

Serves: 6


  • 4 cups low sodium vegetable broth
  • 2 tablespoons olive oil
  • 1 cup chopped white onion
  • 1 cup pearled farro
  • 1 pound sliced baby bella, shiitake and/or white mushrooms
  • 2 cups loosely packed baby kale plus additional thinly sliced for garnish
  • ½ up Silk Unsweetened Cashew Milk
  • 2 tablespoons nutritional yeast
  • 1 tablespoon fresh lemon juice
  • ½ cup dry roasted unsalted cashews

Directions:

  1. In medium saucepot, heat broth to a simmer over medium heat; reduce heat to low.
  1. In large skillet, heat oil over medium-high heat. Add onion; cook and stir 4 minutes or until softened. Add farro; cook and stir 2 minutes. Add broth, ½ cup at a time, stirring constantly after each addition until liquid is absorbed, and adding mushrooms after 4 additions.
  1. Stir in kale and cashew milk; cook until all liquid is absorbed. Stir in nutritional yeast, lemon juice and salt and pepper to taste. Makes about 6 cups.
  1. Spoon risotto into bowls; sprinkle with cashews and garnish with sliced kale.

Per serving: 279 Calories, 11g Fat (2g Saturated), 0mg Cholesterol, 117mg Sodium, 38g Carbohydrates, 7g Fiber, 5g Sugars, 0g Added Sugars, 10g Protein

Make it a Meal: Try adding turkey bacon or roasted sweet potatoes. Serve with a side salad of sliced red peppers with a vinaigrette.

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