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Farro Risotto with Mushrooms, Ramps & Swiss Chard

Farro is the Italian name for spelt, a grain related to wheat that is high in protein and fiber. It is not gluten free. Though it is sometimes ground and used as a substitute for wheat flour, this recipe uses the whole grain. If you can’t find whole farro, substitute wheat berries or barley.

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Yield: 4 servings

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Active Time: 40 minutes
Start to Finish: 1 hour 10 minutes

For this recipe you’ll need:

1 cup farro
3 Tablespoons extra virgin olive oil
1/2 pound cremini mushrooms, sliced
1/2 bunch Swiss Chard, stems cut into medium dice and leaves cut into chiffonade
1 bunch ramps, whites thinly sliced on the bias and greens cut into chiffonade
1/3 cup white wine
4 to 6 cups chicken or vegetable stock, heated
1/4 cups pine nuts, toasted
3/4 cup Parmesan cheese, grated
Salt and pepper to taste

In a medium-size bowl, mix together the farro and 4 cups of water. Soak the farro for 30 minutes and then drain well.
Heat a heavy, wide pan over medium heat and add the olive oil. Sauté the mushrooms and chard stems, stirring occasionally, until lightly caramelized, about 8 minutes.
Stir in the sliced white portions from the ramps and cook until aromatic, about 1 minute. Mix in the farro and cook until toasted.
Deglaze the pan with the white wine and simmer until reduced.
Add 1 ladleful of the stock to the pan and stir continually until completely absorbed. Continue in this fashion until the farro is creamy and cooked through.
Stir in the ramp and chard greens, and cook until wilted. Remove from the heat.
Mix in the pine nuts and parmesan cheese, and season with salt and pepper to taste. Add another splash of stock if the risotto gets a bit too thick.

Farro Risotto with Mushrooms, Ramps & Swiss Chard

For this recipe you’ll need:

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