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Farro Risotto with Mushrooms & Greens

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

Guests who choose to wander around Oak Hill Café in Greenville, South Carolina, know that chef David Porras has his own farm out back. This dish is a tasty way he uses up stems from leafy greens, flowers from bolted herbs, and other odds and ends from his copious beds.

Ingredients:
  • 1 cup oat groats, rinsed
  • pinch of salt plus 1/2 teaspoon, divided
  • 1 cup pearled or semi-pearled farro
  • 1 bunch greens, such as kale or chard
  • 3 tablespoons extra-virgin olive oil
  • ¼ cup minced shallots
  • 2 cups shiitake mushrooms, stemmed, sliced
  • 2 cups low-sodium vegetable broth
  • 1 tablespoon light miso
  • ½ cup shredded aged gouda cheese
  • 2 tablespoons unsalted butter
  • ⅛ teaspoon ground white pepper
  • sliced hakurei turnips & edible flowers for garnish
Directions:
  1. Bring a large pot of water to a boil. Add groats and a pinch of salt; cook for 10 minutes. Add farro; cook until both grains are tender and soft, 20 to 25 minutes more. Drain; set aside.
  2. Meanwhile, separate stems from greens. Dice the stems and chop the greens.
  3. Heat oil in a large skillet over medium heat. Add shallots and cook, stirring occasionally, until starting to brown, about 4 minutes. Add shiitakes and the greens stems; cook, stirring occasionally, 3 to 5 minutes. Add the chopped greens in batches and cook, stirring, until softened, 3 to 5 minutes. Transfer half the mixture to a small bowl and cover to keep warm.
  4. Stir the cooked groats and farro, broth and miso into the pan. Adjust heat to maintain a simmer and cook until the liquid is reduced and the risotto thickens, about 10 minutes.
  5. Add cheese, butter, the remaining 1/2 teaspoon salt and white pepper and cook, stirring, until the cheese is melted, about 1 minute more. Serve the risotto topped with the mushroom mixture. Garnish with turnips and edible flowers, if desired.
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