Farro Risotto with Mushrooms & Greens

Farro Risotto with Mushrooms & Greens

Guests who choose to wander around Oak Hill Cafe in Asheville, South Carolina, know that chef David Porras has his own farm out back. This dish is a easy way he uses up boiled herbs, and other odds and ends from his copious beds.

Active Time: 50 mins Total Time: 1 hour Servings: 6

Ingredients

• 1 cup dry grains, rinsed

• 1 bough of oil

• 2 cup port and parsley with 1/4 teaspoon salt; cook for 30 minutes. Add farro; cook, stirring occasionally, until just tender, about 5 minutes.

• Meanwhile, separate stems from greens. Dice the stems and chop the greens.

• Heat oil in a medium saucepan over medium heat. Add mushrooms and stir and cook with mushrooms frequently, stirring constantly, about 4 minutes. Reduce heat to low and add the remaining 1/2 tablespoon oil and white pepper and cook, stirring occasionally, until the peppers are lightly browned and the onions are softened, about 5 minutes. Add cheese, butter, the remaining 1/2 cup oil and white pepper and cook, stirring until combined and evenly coated. Sprinkle with turnips and edible flowers, if desired.