
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Farro risotto with zucchini, tomatoes, and soft-cooked eggs
Vegetarian, Family-Friendly, Soy-Free
2 Servings, 510 Calories/Serving
30–45 Minutes
Farro, an ancient variety of wheat, is cooked until creamy and tender in this comforting vegetarian main dish, perfect for company.
In your bag
- ¼ ounce dried porcini mushrooms
- 2 pasture-raised organic eggs
- 1 or 2 organic shallots
- 1 or 2 cloves organic peeled fresh garlic
- 1 cup farro
- 1 organic zucchini or other summer squash
- 3 ounces organic grape or cherry tomatoes
- 4 or 5 sprigs organic fresh basil
- ⅓ cup shredded Pecorino Romano
Nutrition per serving
Calories: 510, Protein: 27g (54% DV), Fiber: 7g (28% DV), Total Fat: 17g (26% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 1.5g, Saturated Fat: 6g (30% DV), Cholesterol: 180mg (60% DV), Sodium: 390mg (16% DV), Carbohydrates: 61g (20% DV), Total Sugars: 4g, Added Sugars: 0g (0% DV).
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
While the mushrooms soak, prepare the eggs.
2
Cook the eggs
While the eggs cook, prepare the shallots and garlic for the farro.
3
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].
While the farro cooks, prepare the zucchini.
4
Prep and cook the zucchini
- Trim the ends from the zucchini; cut the zucchini in half lengthwise, then crosswise into ¼-inch-thick half-moons.
While the zucchini cooks, start preparing the remaining ingredients.
5
Prep the remaining ingredients; finish the risotto
- Cut the tomatoes in half.
- Strip the basil leaves from the stems; coarsely chop the leaves.
- Cut the eggs in half lengthwise.
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.
- Strip the basil leaves.