Broma Bakery · by Sarah Fennel★ 5.0
Spring Pea and Mushroom Farro Risotto
NUTRITION · PER SERVING—
CAL 81%·PRO 30%
CARBS 45G11% OF CAL
4G FIBER36G OTHER5G TOTAL SUGAR
FAT 150G84% OF CAL
4G SAT146G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy farro risotto with mushrooms, spring peas, and fresh herbs finished with butter and Parmesan. Rich and comforting without rice.
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Nutrition & ingredients
Ingredients
serves 10- 8 cups porcini or mini portobello mushrooms, sliced
- 1 large white onion, finely chopped
- 2 1/2 cups farro, rinsed and drained
- 2 quarts chicken stock
- 1 cup white wine (any crisp white will do, like a pinot or a chardonnay)
- 1 1/4 cup fresh parmesan cheese, grated
- 2 tablespoons salted butter
- 1 cup fresh (not frozen) peas (I got mine at Trader Joes and they’re perfect!)
- zest of 1/2 lemon
- salt
- pepper
- micro greens, for garnish (optional)
At a glance
PER SERVING
CAL 81%·PRO 30%
CARBS 45G11% OF CAL
4G FIBER36G OTHER5G TOTAL SUGAR
FAT 150G84% OF CAL
4G SAT146G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 568mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 463mg
- Calcium
- 135mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 568MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.