4 servings

¼ cup Matriark Foods Upcycled Vegetable Broth Concentrate

3 cups Water

1 T Butter, unsalted

½ Yellow Onion, finely chopped

6 oz Mushrooms, thinly sliced

2 Garlic Cloves, finely chopped

¼ tsp Thyme, finely chopped

1 cup Farro

2 oz Parmigiano-Reggiano cheese, grated, plus more for serving

2 wedges of Lemon

3 oz Frozen Peas, thawed

Flat Leaf Parsley, chopped for garnishing

Kosher Salt and Pepper to taste

  1. In a saucepan, reconstitute Matriark Food Upcycled Vegetable Broth Concentrate with water and bring to a low simmer. Keep over very low heat.

  2. In a Dutch oven, heat the butter over medium heat until melted and lightly bubbling. Add onion, along with a generous sprinkle of kosher salt, and sauté over medium-low heat for 5 to 7 minutes, stirring often, until the onion is soft and translucent.

  3. Increase the heat to high. Add the sliced mushrooms and sauté for another 5 minutes or until mushrooms have released moisture and softened, Add garlic and fresh thyme and sauté for 30 seconds or until fragrant. Season to taste with salt and pepper. Add the farro and toast over medium-high heat for 1 to 2 minutes, stirring continuously.

  4. Add the hot Matriark Foods Vegetable Broth to the pot, stir to combine, and bring to a boil. Reduce the heat to a steady simmer, cover, and cook for 45-50 minutes, stirring every 15 minutes or so, until the farro is tender and the risotto is thick.

  5. Reduce to a low heat and add parmigiano-reggiano and lemon juice from 2 wedges and stir to combine. Fold in the thawed peas. Season to taste with salt and pepper. Remove the pot from heat, cover, and allow the risotto to sit for 5 minutes before serving. Garnish with parsley and grated parmigiano-reggiano cheese, as desired.