Plat
Creamy White Bean & Mushroom Farrotto
50 minPour 4Nutri-Score B€€
B
50 min
50 minCreamy White Bean & Mushroom Farrotto
recette de
Isabel Protomartir
@isabelissimaa
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
farro (rinsed)Céréales200 g
canned white beans (drained and rinsed)Épicerie400 g
mushrooms (sliced)Fruits et légumes225 g
onion (small, diced)Fruits et légumes1 morceau
garlic (cloves, minced)Fruits et légumes4 morceaux- broth (hot, more as needed)Épicerie720 ml
fresh thyme (leaves picked, optional)Fruits et légumes1 g
garlic powderÉpices2 g
onion powderÉpices2 g- kale (ribboned)Fruits et légumes100 g
parmesan (grated, plus more to finish)Produits laitiers60 g
creamProduits laitiers60 ml
olive oil (plus more to finish)Épicerie30 ml
butterProduits laitiers30 g
saltÉpices4 g
black pepper (freshly ground, lots)Épices3 g
par portion
Nutrition
377kcal
- Glucides
- 44 g
- Protéines
- 16 g
- Lipides
- 16 g
ce que vous utiliserez
Ustensiles
Sauteuse
wooden spoon
pas à pas
Préparation
- Étape 1
Brown the mushrooms
- Heat the olive oil in a very hot pan and add the sliced mushrooms.
- Season with salt, black pepper, garlic powder and onion powder.
- Cook until golden and the moisture has fully evaporated.
- Étape 2
Add the aromatics
- Add the diced onion and minced garlic to the pan.
- Cook until softened and a nice fond forms on the bottom.
- Étape 3
Toast the farro
- Add the butter and the farro.
- Toast, stirring, until the grains smell nutty.
- Étape 4
Simmer the farrotto
- Pour in most of the hot broth, scraping up the browned bits.
- Add the thyme, cover and simmer, stirring occasionally and adding more broth as needed, until the farro is tender but still chewy.
- Étape 5
Add beans and kale
- Stir in the drained white beans and the ribboned kale.
- Cook until the kale is wilted and the beans are heated through.
- Étape 6
Finish and serve
- Off the heat, stir in the grated parmesan and a splash of cream.
- Finish with olive oil, lots of black pepper and more parmesan.