Farro risotto with zucchini, tomatoes, and soft-cooked eggs

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Our Dietitian's Favorite

Farro risotto with zucchini, tomatoes, and soft-cooked eggs

Family-Friendly, Soy-Free, Vegetarian

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.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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
Chef's Tip
If you’re looking for an easier way to peel the eggs, use a serrated knife to cut the cooked eggs in half lengthwise (shell and all!) and scoop out each half with a spoon.

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

2-serving instructions (4-serving modifications in red)

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 soak, 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 hard-cooked eggs, cook for 2 to 3 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel 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].
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, reduce to a simmer, and cook, stirring occasionally, until the farro is tender and the liquid is absorbed, 20 to 22 minutes.
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.
In a 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 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.
Remove the farro from the heat. Stir in the zucchini, tomatoes, basil, and Pecorino Romano. Season to taste with salt and pepper.

Serve

Transfer the risotto to individual bowls, top with the eggs, 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.
  • Strip the basil leaves.