Recipes

Farro Risotto with Celery Root & Black Truffle Recipe

May 30, 2012

by Anthony Moraes, SPE Executive Chef

Tweet

This healthy farro risotto is served with a celery root puree and garnished with crimini mushrooms, shallots and radish to round off a flavorful but low-calorie dish.

Makes about 6 servings

Celery Root Purée

1 ¾ cup celery root, cut into 2” cubes
1 tbsp. truffle oil
1-2 tbsp. celery root cooking liquid
1 ¼   tsp. sea  salt

Directions

In a pot, cover celery root with water and simmer until tender (about 15 minutes).

Add celery root to blender with salt  and cooking liquid. While blender is running, add oil.

Farro Risotto

1½   cups dry farro, soaked in water overnight and drained
1 tbsp. extra virgin olive oil
¾   cup chopped onion
¾   cup dry white wine
3 cup chicken stock (no or  low sodium)
½   tsp. sea  salt
⅔  cup grated Parmigiano-Reggiano
4 cups chopped Swiss chard

Directions

Heat the olive oil in  a pot. Add the onions and sauté for 1-2  minutes.

Add  the soaked farro, stir  to coat with oil, and cook for another 1-2 minutes.

Add the dry white wine and cook until it  is absorbed into the farro.

Add the salt and as  the liquid is absorbed, add stock one ladle at a time, stirring constantly.

Continue to ladle and stir for  approximately 18-20 minutes.

Add the still hot celery root purée and stir.

Add the cheese and Swiss chard. Cook until Swiss chard is wilted.

Garnish

1 ½   cup sliced crimini mushrooms
¾  tbsp. sliced shallots
½   tbsp. truffle oil
½   tbsp. sherry vinegar
⅓ cup thinly sliced radish 1/4   cup thinly sliced celery
1¾   cup sliced maitake mushrooms, sautéed
1-2 cooked chicken breasts
¼   cup chives

Directions

Sauté the crimini mushrooms and shallots in truffle oil until moisture from mushrooms has cooked off.

Deglaze the pan with the vinegar and add the celery and radishes while the pan is  still warm.

Plate farro risotto and garnish with criminis, shallots, celery and radishes.

Thinly slice the chicken and add 3-4  slices of chicken and 2-3 slices of maitake mushrooms. Sprinkle chives over the top and serve.

Nutritional information per serving:

Calories: 389kcal
Fat: 12g
Saturated Fat: 3g
Protein: 29g
Carbs: 39g
Fiber: 5g
Sodium: 649mg
Potassium: 488mg

risotto, farro, celery root, black truffle, recipes, entrées, healthy entrées

Latest Posts Subscribe to the SPE RSS feed