Mushroom Farrotto
ACTIVE 50 MIN. TOTAL 50 MIN. SERVES 4
4 Cups mushroom broth3½ Tbsp Olive oil, divided1 Large shallot, finely chopped Kosher salt2 Cloves garlic, finely chopped2 Sprigs thyme⅓ Cup dry white wine1½ Cups quick-cooking farro¼ Cup grated Parmesan cheese, plus more for serving680g Mixed mushrooms (we used oyster, shiitake, beech and cremini), torn, sliced or quartered Grated lemon zest, for sprinkling2 Tbsp Flat-leaf parsley leaves, chopped
1. Heat oven to 230°C. In medium saucepan, combine mushroom broth with 1 cup water and bring to a gentle simmer on the stove.
2. Meanwhile, heat 1½ Tbsp oil in medium Dutch oven on medium. Add shallot and ¼ tsp salt and cook, covered, stirring occasionally, until just tender, 3 to 4 min. Add garlic and thyme and cook, stirring constantly,…
