RECIPE: Simple Mushroom Risotto

Looking for a simple, savory, filling winter dish? This number makes a great side item to pair with steak, pork or chicken, but it’s hardy enough to be served as the main course!

Easy to make and serves ~ 6 people. Keeps in the fridge all week long.

 INGREDIENTS:

1 cup cooked farro (can also use bulgur, brown rice, quinoa or orzo)

1 cup chopped mushrooms

1 Tbsp sesame

1 Tbsp of coconut oil

1 cup chopped spinach

1/2 sleeve of goat cheese sleeve (~3 0z)

1 Tbsp olive oil

Lemon juice of 1/2 lemon

1 tsp ground black pepper

1/4 tsp sea salt

2 dashes paprika

INSTRUCTIONS:

In a medium sized pot add farro to 2 cups boiling water, cook until water is gone (~ 10-15 minutes or until grain is tender and strain remaining water).

While cooking bulgar, in small skillet on medium heat add sesame and coconut oil and mushrooms. Cook until tender.

In a large glass container combine all ingredient and stir until well mixed.

Serve warm.