Mushroom farrotto with lentils and parsley

Ingredients

For 1 serving

• Farro70 g
• Cooked lentils120 g
• Cremini mushrooms150 g
• Dried mushrooms5 g
• Onion30 g
• Vegetable broth500 ml
• Extra virgin olive oil10 g
• Garlic1 clove
• Parsleyto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, celery,

In season: September – November

Method

1. Soak the dried mushrooms in a bowl of warm water for 15 minutes. Meanwhile rinse the farro, heat the vegetable stock, finely chop the onion and garlic and wipe the chestnut mushrooms with a damp cloth, then slice them.
2. Squeeze out the dried mushrooms and chop them roughly; strain their soaking water through a sieve lined with kitchen paper and add it to the stock.
3. In a saucepan heat the oil over a medium-low heat and fry the onion and garlic for 3 minutes, until translucent; add all the mushrooms and cook for 5 minutes over a medium heat, until golden and their water has evaporated.
4. Add the farro and toast it for 2 minutes, stirring, then cook it for about 30 minutes over a medium-low heat, adding the stock a ladleful at a time as the previous one is absorbed and stirring now and then, until the grains are tender but still slightly chewy.
5. Add the drained lentils and let them heat through for 2–3 minutes, until the farrotto is creamy; season with salt and pepper.
6. Turn off the heat, stir in the chopped parsley and a drizzle of raw oil if you like, and serve.