Healthy Msuhroom Risotto

Now Eat This cookbook, this recipe the servings are 8.5 grams fat and 331 calories

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 1  ounce dried porcini mushrooms
• 5  cups fat free chicken broth, low sodium
• 1  tablespoon unsalted butter
• 2  garlic cloves, minced
• 1  cup  cracked farro
• 2  cups kale leaves, torn into pieces
• 12  ounces mushrooms, fresh, mixed. stems removed cut small
• 4  teaspoons arrowroot, mixed with 1 tsp eater
• 2  ounces parmesan cheese
•  salt and black pepper

Directions

1. break up dried mushrooms into 2 cups of the chicken broth in a microwave sage bowl. cover and cook until it simmers, about 5 minutes.
2. the remaining chicken broth to a simmer in a large skillet. add the porcini mixture.
3. cover and turn off the heat.
4. melt the butter in a large skillet over medium heat. add the garlic and cook until arromatic. add the farro. stir to coat evenly.
5. add half of the broth, with the now hydrated mushrooms, to the farro. cover and simmer stirring occasionally untilt he broth is completely absorbed, about 15 minutes.
6. add the remaining broth along with the kale and mushrooms and cook until farro has absorbed almost all the broth. check to see if its done, should be tender but still have bite.
7. add the dissolved arrowroot to the farro and simmer until the mixture is thick and creamy, about 1 minute. add three quarters of the parmesan cheese and season with salt and pepper to taste.
8. divide into 4 bowls and top with remaining parmesan.