In order to bring you the best organic produce, some ingredients may differ from those depicted.
Farro risotto with zucchini, porcini mushrooms, and basil pistou
Soy-Free, Mediterranean, Vegetarian
2 Servings, 740 Calories/Serving
30–45 Minutes
It’s farro time. This ancient whole grain has a nutty, roasty-toasty flavor and a delightful chewy texture. We cook it up risotto-style by gently simmering it in a rich mushroom-infused liquid.
In your bag
- ¼ ounce dried porcini mushrooms
- 2 organic eggs
- 1 or 2 organic shallots
- 1 or 2 cloves organic peeled fresh garlic
- 1 cup farro
- 1 organic zucchini or yellow squash
- ¼ pound organic grape or cherry tomatoes
- 3 tablespoons shredded Pecorino Romano
- Sunbasket basil pistou (extra virgin olive oil - basil - Parmesan - garlic)
Nutrition per serving
Calories 740, Total Fat 43g (55% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 170mg (57% DV), Sodium 380mg (17% DV), Total Carb. 60g (22% DV), Fiber 13g (46% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 24g
Contains:
Milk, Eggs, Wheat
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Instructions
Wash produce before use
1
Soak the porcini mushrooms
In a small bowl, soak the porcini mushrooms in 1 cup [2 cups] very hot tap water until softened, 10 to 15 minutes. Remove the mushrooms, reserving the soaking liquid. Thinly slice the mushrooms. While the mushrooms are soaking, prepare the eggs.
2
Cook the eggs
Bring a small sauce pot of water to a boil and fill a small bowl with ice water. Carefully lower the eggs into the boiling water and cook for exactly 6 minutes for soft-cooked (for firmer yolks, cook 1 to 3 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs. While the eggs are cooking, prepare the shallots and garlic.
3
Prep the shallots and garlic; cook the farro
- Peel and finely chop enough shallots to measure ½ cup [1 cup].
- Finely chop, press, or grate enough garlic to measure 1½ teaspoons [1 TBL].
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the shallots and garlic, season with salt and pepper, and cook until fragrant, 1 to 2 minutes. Stir in the farro and cook until fragrant and lightly toasted, about 1 minute.
Add 2 cups [4 cups] water and the mushrooms, then pour in the reserved mushroom soaking liquid, stopping when you reach the grit. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the farro is tender and the liquid is absorbed, 20 to 22 minutes. Meanwhile, prepare the zucchini.
4
Prep and cook the zucchini
- Cut the zucchini in half lengthwise, then crosswise into ¼-inch-thick half-moons.
In another large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, arrange the zucchini in a single layer, season with salt and pepper, and cook, turning once, until lightly browned and just starting to soften, 2 to 3 minutes per side. Transfer to a plate. Add more oil between batches if needed. While the zucchini is cooking, start preparing the remaining ingredients.
5
Prep the remaining ingredients; finish the risotto
- Cut the tomatoes in half.
- Cut the eggs in half lengthwise.
Remove the farro from the heat. Stir in the zucchini, tomatoes, and Pecorino Romano. Season to taste with salt and pepper.
Serve
Transfer the farro risotto to individual bowls and top with the eggs. Drizzle with the basil pistou and serve.
Kids Can!
- Time the eggs.
- Press the garlic (if you have a press).
- Measure the shallots and garlic.
- Measure the water for the risotto.
- Drizzle the basil pistou.