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Creamy White Bean & Mushroom Farrotto
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Creamy White Bean & Mushroom Farrotto

50 minServes 4Nutri-Score B€€
from @isabelissimaa1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • farro (rinsed)Grains200 g
  • canned white beans (drained and rinsed)Pantry400 g
  • mushrooms (sliced)Produce225 g
  • onion (small, diced)Produce1 piece
  • garlic (cloves, minced)Produce4 pieces
  • broth (hot, more as needed)Pantry720 ml
  • fresh thyme (leaves picked, optional)Produce1 g
  • garlic powderSpices2 g
  • onion powderSpices2 g
  • kale (ribboned)Produce100 g
  • parmesan (grated, plus more to finish)Dairy60 g
  • creamDairy60 ml
  • olive oil (plus more to finish)Pantry30 ml
  • butterDairy30 g
  • saltSpices4 g
  • black pepper (freshly ground, lots)Spices3 g

per serving

Nutrition

377kcal

Carbs
44 g
Proteins
16 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Sauté pan
  • wooden spoon

step by step

Method

  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.
    Step 1

  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.
    Step 2

  3. Toast the farro

    • Add the butter and the farro.
    • Toast, stirring, until the grains smell nutty.
    Step 3

  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.
    Step 4

  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.
    Step 5

  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.
    Step 6
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