Shannon's Fungi Farrozzotto for a happy tummy
Certified Holistic Nutritionist, Natural Beauty Makeup Artist and all around Boss Babe Shannon Stephenson of Fruits and Roots Wellness, has shared her delicious recipe for a fresh spin on risotto! A great idea for a stay-in kinda NYE, an R&R filled New Years Day or for any day of the week quite frankly, because this dish is Yum-Oh and abundant in immune and beauty boosting goodness!!!
Who doesn’t love a serious bowl of risotto??? I know when I see that on a menu I am sold. It’s also something I wish I could eat on the regular but it is one of those things that are better to be treated like a treat because of the delicious ingredients found in a traditional serving of risotto… butter, Cream, sodium and more butter. Don’t get me wrong….it is delicious but what if you could make your own variation of “risotto” and actually turn it into a healthy dish?? Who is down with that??
I created this funky little spin off by using just a few ingredients and a bit of patience. This is vegan, very low sodium, low fat and to die for! This recipe will make enough for a family at dinner time or to enjoy throughout the week as a side for your lunches, dinners or snacks!
What you’ll need:
1/2 cup of farro
1 sweet onion
1 bunch of scallions
As many white mushrooms as you like
1/2 can of coconut milk
1 quart of mushroom stock
1 tablespoon of raw coconut oil
2 tablespoons of grainy Dijon mustard
A few good dashes of worschestire sauce
A tiny pinch of S&P
***For the recipe you can sub out the worchestire sauce (not totally vegan) for a splash of red wine**.
In the recipe where I recommend adding a few dashes of worcestshire sauce go ahead and add a splash of your fave red wine and then sip on the rest. This will add extra rich flavour to the dish. After adding mushroom and onion mixture stir consistently until you have a rich creamy consistency. Top off with fresh torn basil and a little drizzle of olive oil and enjoy. This will pair up wonderfully with your favourite full bodied red wine or a nice dry bubbly! It’s as versatile as it is vegan.
The way we do it:
Pour 1/2 a can of coconut milk, 1/2 cup of mushroom stock and 1 tablespoon of the grainy Dijon into a medium soup pot and bring to a boil. Once mixture is boiling add the farro turning it down to a rolling boil for a few moments and then turning heat down to low and placing lid on top of pot. You can let this combination do it’s thing, keeping temperature to low and not taking lid off for at least 45 minutes!! Do not remove lid!
Next, chop up your garlic, onions, and mushrooms. Heat your coconut oil in a medium pan and add in the garlic, onions and mushrooms and cook to soft on medium heat. Add a few GOOD dashes of Worcestershire sauce and add 1 tablespoon of the Dijon mustard with a little salt and pepper. Add chopped scallions and torn basil and stir ingredients together, turning heat to medium low. Cook ingredients until they are soft. Once these ingredients are caramelized, tender and tasty, turn heat off and cover until farro is ready (Farro should take 45 minutes to an hour to cook and absorb almost all of the liquid in the pot).
This is the fun part. When it is time to remove the lid (from the farro pot) stir your farro immediately, turn up heat to medium high so whatever liquid is in pot begins to bubble and add a smallish splash of mushroom stock continuing to stir consistently. As the stock evaporates add a little more until you develope a nice creamy consistency (like in the photo) Keep stirring and if you can, begin to add your mushroom and onion mixture (while stirring consistently) then immediately adding a little more stock, if this is unsafe just turn the heat way down on the farro, add mushrooms and when you have both hands turn the heat up to medium high and continue stirring. You should end up with a creamy, velevety consistency, farro should be delicious and tender and mushrooms should be meaty and flavourful. You can add a little more stock depending on what consistency you prefer. When it is time to serve and enjoy, add some more fresh torn basil and try your best to stop eating it.
Farro is an ancient grain extremely high in protein. It is abundant in iron, zinc, copper and magnesium and niacin and is a fantastic source of insoluble fibre which feeds your gut the good stuff.
Surprisingly plain old white mushrooms aka the cheap kind are the most antioxidant rich and are filled with vitamins such as C, D, B3 and B5 and contain excellent sources of iron and potassium. Eat your shroomies, friends!
Shannon will be hosting a variety of workshops at Kamomile, from holistic nutrition to DIY beauty! Hint, January has 2 coming up! Hop on over to the Workshop section for all the details!