Mushroom Farrotto with Roasted Brussels Sprouts & Parmesan Cheese
Wellness Grain

Mushroom Farrotto

with Roasted Brussels Sprouts & Parmesan Cheese

45 MIN
+$3.99/serving 2 Servings
Wellness at Blue Apron
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    From the Test Kitchen

    In this comforting dish, farro is cooked slowly (like risotto) with aromatics and dried shiitake mushrooms, then finished with roasted mushrooms, mascarpone, and butter for incredibly rich flavor and smooth texture. You'll top it off with hearty brussels sprouts and a dusting of savory parmesan.
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    • Nutrition
      PER SERVING
    • Calories
      790 Cals (est.)
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    ingredients
    Mushroom Farrotto with Roasted Brussels Sprouts & Parmesan Cheese
    Title
    • 3 oz Diced Pancetta
    • 1 cup Semi-Pearled Farro
    • 4 oz Mushrooms
    • ½ oz Dried Shiitake Mushrooms
    • 2 cloves Garlic
    • 1 Yellow Onion
    • 1 oz Garlic & Herb Flavored Butter
    • ½ lb Brussels Sprouts
    • ¼ cup Grated Parmesan Cheese
    • 2 Tbsps Mascarpone Cheese
    • 1 Tbsp Verjus Blanc
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Place the dried shiitake mushrooms in a bowl; cover with 1 cup of hot water. Set aside to rehydrate at least 10 minutes. Wash and dry the fresh produce. Halve, peel, and finely chop the onion. Peel and roughly chop 2 cloves of garlic. Cut the fresh mushrooms into bite-sized pieces. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise.

    Cook the pancetta
    2 Cook the pancetta

    In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pot, transfer to a paper towel-lined plate.

    Start the farrotto
    3 Start the farrotto
    Reserving the mushroom water, drain the rehydrated shiitake mushrooms; roughly chop. In the pot of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped rehydrated mushrooms, chopped onion, and chopped garlic; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Add the farro. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted. Add the verjus (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Carefully add the reserved mushroom water and 2 1/4 cups of water; season with salt and pepper. Heat to boiling on high.  Once boiling, reduce the heat to medium-high and cook, stirring frequently, 24 to 26 minutes, or until the farro is tender and most of the liquid has cooked off. Turn off the heat.
    Roast the mushrooms & brussels sprouts
    4 Roast the mushrooms & brussels sprouts

    Meanwhile, line a sheet pan with foil. Place the fresh mushroom pieces and quartered brussels sprouts on the foil, keeping them separate. Drizzle each with olive oil and season with salt and pepper. Toss to coat; arrange in an even. Roast 13 to 15 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Finish the farrotto & serve your dish
    5 Finish the farrotto & serve your dish

    To the pot of farrotto, add the cooked pancettaroasted mushrooms, mascarpone, butter, and half the parmesan. Stir until combined and the butter is melted. Serve the finished farrotto topped with the roasted brussels sprouts and remaining parmesan. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Place the dried shiitake mushrooms in a bowl; cover with 1 cup of hot water. Set aside to rehydrate at least 10 minutes. Wash and dry the fresh produce. Halve, peel, and finely chop the onion. Peel and roughly chop 2 cloves of garlic. Cut the fresh mushrooms into bite-sized pieces. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise.

    2 Cook the pancetta

    In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pot, transfer to a paper towel-lined plate.

    Cook the pancetta
    Start the farrotto
    3 Start the farrotto
    Reserving the mushroom water, drain the rehydrated shiitake mushrooms; roughly chop. In the pot of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped rehydrated mushrooms, chopped onion, and chopped garlic; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Add the farro. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted. Add the verjus (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Carefully add the reserved mushroom water and 2 1/4 cups of water; season with salt and pepper. Heat to boiling on high.  Once boiling, reduce the heat to medium-high and cook, stirring frequently, 24 to 26 minutes, or until the farro is tender and most of the liquid has cooked off. Turn off the heat.
    4 Roast the mushrooms & brussels sprouts

    Meanwhile, line a sheet pan with foil. Place the fresh mushroom pieces and quartered brussels sprouts on the foil, keeping them separate. Drizzle each with olive oil and season with salt and pepper. Toss to coat; arrange in an even. Roast 13 to 15 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Roast the mushrooms & brussels sprouts
    Finish the farrotto & serve your dish
    5 Finish the farrotto & serve your dish

    To the pot of farrotto, add the cooked pancettaroasted mushrooms, mascarpone, butter, and half the parmesan. Stir until combined and the butter is melted. Serve the finished farrotto topped with the roasted brussels sprouts and remaining parmesan. Enjoy!

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