Ingredients
Scale
- 2 tbsp. Olive oil
- 8 oz. Baby Bella Mushrooms, rough chopped
- 2 tbsp. Olive oil
- 1 shallot, diced
- 2 garlic cloves, minced
- ½ c. dry white wine
- 2 c. Village Harvest Farro
- 4 c. Chicken Stock
- 1 ½ c. heavy cream
- 1 ½ c. Parmesan Reggiano grated cheese
- 2 c. thawed frozen peas
- 1 tbsp. Fresh parsley, chopped
- Salt and pepper to taste
Instructions
- In a medium saute pan, heat the olive oil on medium heat. Add the mushrooms to the skillet and cook until browned. Remove from heat and set aside.
- Using the same pan, add another 2 tablespoon of olive oil and the diced shallot. Cook until translucent, about 3-5 minutes. Add the garlic and saute for an additional 2 minutes.
- Next, add the white wine and cook for about 5 minutes. Add the Farro, chicken stock, and cover with lid and allow to cook for 20-25 minutes. Be sure to taste the Farro to make sure it is soft. If not, you might have to cook longer.
- Finally, add the cream, cheese, and stir. Add the mushrooms and peas and allow to simmer for an additional 10-15 minutes. Sprinkle with fresh chopped parsley and serve.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner