I can finally see pavement on my driveway. But we probably won’t receive any mail for weeks, the plows have all but buried our mailbox…and the mound has turned into a giant block of ice. Cool…right? Who needs mail anyway, it’s just bills and Pottery Barn catalogs. We have the important things shoveled out, like a path for the dog to go out in the year, part of the driveway so the family can leave someday and get back to work/school and a path to the front door for the UPS guy…because he’s my friend. 🙂 Oh…and when I say “we” shoveled..I really mean my husband and daughter. I was inside working on this amazing Mushroom Farro Risotto to warm their soul when they came back inside. Well, maybe not their soul but definitely their belly.
Now, I usually make risotto using arborio rice but I really wanted to use something a tad bit healthier since we’re still struggling with this whole healthy eating thing. I’ll tell you…it’s harder than it seems especially when a snow storm comes to town. All you want to do is sit around and stuff your face with comfort food like chips and cookies and cake and hot chocolate with homemade marshmallows. Snow keeps you locked in your house for days with the food you bought when you were ravenous..which is never a good thing. Luckily, I had a package of Village Harvest Farro in the pantry so I could make at least ONE healthy meal to help balance out the binge eating session from over the weekend. Farro is a wonderfully tasty staple to any meal with twice the protein and fiber as modern wheat…..7 grams of protein to be exact! It also contains vitamin B3 which aids in metabolizing carbohydrates, fats and proteins, Vitamin Harvest’s Farro can be used in soups, salads, stews and even cooked just like risotto. All Village Harvest rice & grains are natural and unprocessed, making it easy to pair with exciting recipes while staying on track! Not only is Village Harvest invested in exciting changes in the kitchen, they support communities through social development and sustainability projects. They provide funds that help build schools and education programs, provides clothing and food for children and pledge to donate 1% of profits to support these global programs.
So naturally….I wanted to turn my super healthy farro into something that was incredibly rich with flavor…almost tasting unhealthy. Because, let’s be honest here, if my dinner is less than satisfying…I will eat a second dinner…and maybe two desserts. Kinda defeats the purpose of eating a healthy dinner in the first place. Mushroom Farro Risotto is so creamy and hearty that you will definitely not feel deprived. It’s filling and satisfying, the crisp Parmesan Crusted Chicken is a great balance to the creamy farro. The risotto does take some time to make but it’s rather therapeutic…especially if you are avoiding shoveling snow at all costs. 🙂
Mushroom Farro Risotto with Parmesan Crusted Chicken is a wonderful weeknight dinner but would also be great for entertaining. Pair with a salad for a complete meal and maybe a little chocolate for dessert. 🙂 For more easy dinner recipes, don’t forget to follow me on Facebook!
- 1/2 ounce dried porcini mushrooms
- 3 tablespoons salted butter
- 1 tablespoon olive oil
- 1 vidalia onion, chopped
- 10 ounces white mushrooms, chopped
- 4 ounces fresh wild mushrooms, chopped
- 3 garlic cloves, minced
- 1 cup Village Harvest Farro
- 1/2 cup Marsala wine (or dry white wine)
- 5 cups chicken stock
- 4 ounces mascarpone cheese
- 2 tablespoons fresh chopped thyme
- kosher salt and fresh ground pepper to taste
- For the chicken:
- 2 boneless, skinless chicken breasts, sliced in half horizontally
- 1/2 cup flour
- 1/2 cup milk
- 1/2 cup panko bread crumbs
- 1/2 cup finely grated parmesan cheese
- 1 tablespoon olive oil
- Place the porcini mushrooms in 1 cup of hot water. Set aside.
- In a large pot or dutch oven, melt the butter over medium heat. Add the olive oil and stir. Add the onions to the pot and cook until translucent, approximately 4-5 minutes. Add both the white and wild mushrooms to the pot. Stir and cook until all the liquid evaporates. Remove the porcini mushrooms from the water (reserve the water) and chop. Stir the porcini mushrooms into the onion/mushroom mixture. Add the garlic and cook for 1 minute. Stir in the farro and toast for 1 minutes. Add the wine to the pot and cook until evaporated. Stir in the reserved porcini water and cook until absorbed. Slowly add 1 cup of chicken stock and cook until most of the liquid has been absorbed, approximately 4 minutes, stirring frequently. Continue adding the stock, one cup at a time, until all the stock has been used and the farro is creamy. Stir in the mascarpone cheese and thyme until well blended. Season with salt and pepper to taste.
- To make the chicken:
- Season both sides of the chicken with salt and pepper.
- Place the flour and milk each in separate bowls. Toss the bread crumbs and cheese together in another bowl.
- Dredge one chicken breast in the flour, then the milk and then the bread crumb mixture. Place on a wire rack and repeat with the remaining chicken.
- Heat the oil in a large skillet and add the chicken to the pan. Cook the chicken over medium heat until golden brown and crisp, approximately 3-4 minutes. Flip the chicken over and cook on the other side until golden brown and cooked through, approximately 5 minutes.
- Slice the chicken across the grain and serve on top of the risotto. Sprinkle with fresh thyme and grated parmesan cheese.