Mushroom Farrotto with Italian Sausage
This recipe comes to you after a week away in Europe!
In excitement for my big trip, I wanted to create a recipe that would probably appear in the restaurants I try. In case you're wondering what "farroto" is it's a take on the classic risotto but with a healthier grain instead of rice. Farro is an ancient grain made from spelt, einkorn, and emmer wheat. One serving of farro has 7 grams of protein which is more than a serving of quinoa or a single egg. It looks very similar to rice and has somewhat similar textures, but is much healthier.
There are 22 grams of vegan protein per serving in this recipe!
Soaking the farro softens the grain, which quickens the cooking time. Making rice on a stove top is already a commitment, and farro is no different. However, soaking it in water, similarly to when using cashews, will allow them to break down some of the harder exterior shell.
Feeds four people
- 10 oz. cremini mushrooms
- 1 cup farro, soaked in water overnight
- 2.5 tbsp vegan butter
- 1/2 cup vegan Parmesan
- 1.5 cups baby spinach
- 3.5 cups vegetable broth
- 1/4 cup white wine
- 2 Tofurky Italian sausage links
- 1 clove of garlic minced
- 1 large shallot, diced
- 1 tbsp neutral oil (olive or avocado)
- Drain water from soaked farro, and add farro to a medium pot with the vegetable broth. Turn on stove to high heat and let cook, stirring frequently to prevent burning. I used a nonstick coated pot to help prevent burning. Cover with a lid.
- While the farro cooks, slice your mushrooms and sausage, and mince the garlic and shallot.
- Drizzle the olive or avocado oil into a large sauce pan and add the mushrooms, stirring to coat them. Cook on medium low heat, again stirring occasionally to prevent burning. Once the mushrooms are a medium-dark brown, remove from heat, placing in a separate bowl.
- With only a little extra oil, cook the shallot in the same saucepan until fragrant, and then add the garlic. Once both are extremely fragrant - and not burned! - add to the dish with the mushrooms.
- Toss the Italian sausage into the saucepan to heat up for about a minute or so, then add to the same dish with the mushrooms, garlic, and shallot.
- After about 20 minutes, the farro should be cooked, with most of the vegetable broth either evaporated or absorbed into the grain. If it doesn't taste al dente or soft enough to your liking, add about 3/4 cup of vegetable broth more and turn up the heat but still stirring consistently.
- Once the farro is completely cooked, add the vegan Parmesan, spinach, butter, and white wine, stirring until fully melted and combined. Add the ingredients you put to the side and stir again to combine.
- Serve immediately! This reheats excellently and is a great post workout meal for those who are looking for extra protein!