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Servings: 4

Weight Watcher Smart Points: 14

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes

Ingredients

  • 1 cup, plus ¼ cup brown ale, divided
  • 3 cloves garlic, minced
  • ¼ cup heavy cream
  • 6 cups low sodium chicken broth
  • 8 wt oz assorted wild mushrooms
  • 3 Tbs olive oil
  • 2 wt oz (about ¾ cup) fresh grated parmesan cheese
  • 1/2 tsp pepper
  • ½ tsp sea salt
  • 3 Tbs unsalted butter, divided
  • ½ white onion, chopped
  • 2 cups (15 wt oz) faro

Instructions

  1. Add farro to a large bowl
  2. Cover with luke warm water, let stand for 30 minutes to 1 hour
  3. Drain well
  4. Preheat oven to 425
  5. Line a baking sheet with aluminum foil
  6. Add the mushrooms, drizzle with olive oil, salt and pepper
  7. Toss until well coated
  8. Roast for 15 minutes, stir and roast for an additional ten minutes
  9. Drain the liquid off the mushrooms, set mushrooms aside
  10. Place the chicken broth in a saucepan and bring to a low simmer, keeping to warm, but not boiling.In a separate pot, heat the 3 tbs olive oil over medium heat
  11. Add the onions and cook until softened, but don’t allow to brown
  12. Add the garlic and cook until you can smell it, about 20 secondsStir in the faro and 3 tablespoons butter, cooking until the farro is completely coated with butter and it smells slightly nutty, don’t allow to brown
  13. About 2 minutes.Add 1 cup of the brown ale and cook until the pan begins to dry, stirring frequently
  14. About 6 minutes.Add about ½ cup of broth into the farro
  15. Stir frequently until the farro is almost dry, and then add another ½ cup and repeat until the farro is cooked
  16. This process should take about 30 minutes
  17. Don’t leave the risotto while it’s cooking, the farro on the bottom of the pan burns easily
  18. (if you run out of broth, just use hot water the same way you would broth)Once your risotto is cooked through (taste it to verify that the farro is cooked and not crunchy), turn heat to low and add the cheese, cream, remaining 3 tablespoons butter and ¼ cup brown ale and salt and pepper to taste
  19. Stir in the roasted mushrooms just prior to serving.

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