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Farro, Wild Mushroom, Fingerling Potato & Kale Risotto (Farrotto)
LUNACAFE15Ingredients
70Minutes
390Calories
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Ingredients
US|METRIC
7 SERVINGS
- 2 cups farro (soaked emmer, from 1½ cups dry emmer farro)
- 3 Tbsp. unsalted butter
- 2 cups leek (chopped, white and pale green portion only)
- 2 cloves garlic (peeled, pressed or minced)
- 1/2 cup dry white wine
- 4 cups vegetable stock
- 8 oz. crimini (shiitake, oyster or other wild mushrooms, cleaned and quartered)
- 12 oz. fingerling potatoes (tiny, scrubbed and halved lengthwise)
- 1 handful lacinato kale (roughly chopped)
- 1 Tbsp. unsalted butter
- 1/4 cup parmigiano reggiano (finely grated)
- 1/4 cup pecorino romano (finely grated)
- 1/2 tsp. fine sea salt (plus more to taste)
- 1/4 cup parmigiano reggiano (finely grated)
- black pepper (freshly grated)
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium930mg39% |
| Potassium700mg20% |
| Protein14g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate58g19% |
| Dietary Fiber9g36% |
| Sugars4g |
| Vitamin A35% |
| Vitamin C30% |
| Calcium25% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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