Ever since I made Smitten Kitchen’s amazing tomato farro, I’ve been wanting to try farro again but with mushrooms. I recently bought a bunch of mushroom from the Asian market and realized this was my chance to make mushroom farro risotto. I threw in a little kale too! My recipe is inspired by this one on Spoon Fork Bacon, but it is pretty different.

1/2 tablespoon butter
1/2 pound oyster mushroom or other mushrooms (I also used a little these little funny little round mushrooms I found at 99 Ranch)
Salt
~6 cups vegetable broth (I used 6 cups water and 1 tablespoon Better than Bouillon Mushroom Base)
1/2 tablespoon olive oil
1 tablespoon more butter
1 onion chopped
3 garlic cloves sliced
1/2 cup red wine
1 cup pearled farro
1 teaspoon dried herbs (I used sage and thyme)
A few handfuls of kale or other green
2 tablespoons cream or half & half
1 ounce parmesan cheese shredded
Squeeze lime
Fresh basil for garnish

1. Head butter in a skillet and saute mushroom until tender. Sprinkle salt part way through cooking. Remove from pan.
2. Heat up vegetable broth to a low boil.
3. Meanwhile, heat the olive oil and more butter in the same skillet over medium heat. Saute the onions and garlic until browned.  Add the farro and toast a little. Add the red wine and cook until evaporated. Add in the kale and dried herbs. Add a cup of vegetable broth and cook stirring occasionally until the liquid has evaporated. Continue adding broth one cup at a time until the farro is tender but still chewy. I needed 6 cups!
4. Add in the cream, parmesan cheese, and the mushrooms. Add the squeeze of lime. Top with fresh basil.