24 servings

9 oz Matriark Foods Upcycled Vegetable Broth Concentrate

1.2 gallons water

0.3 lbs Butter, unsalted

1 lb Onions, Diced

1.8 lbs Mushrooms, Button Sliced

0.15 lbs Garlic Cloves, Minced

0.5 oz Thyme, Fresh Chopped

2.4 lbs Farro

1 lb Parmiagiano-Reggiano, Grated

1 oz Lemon Juice

1.2 lbs Frozen Peas, Thawed

1 bunch Parsley, Chopped for garnish

Kosher salt and pepper to taste

  1. Reconstitute Matriark Foods Upcycled Vegetable Broth Concentrate with water in a stock pot and bring to a boil, Reduce to a low simmer. Keep over very low heat.

  2. In a rondeau, heat the butter over medium heat until melted and lightly bubbling. Add onion 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. 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 (reserve 2 cups of hot stock), stir to combine, and bring to a boil. Reduce the heat to a steady simmer, cover, and cook for 45-50 minutes, stirring every 10 minutes or so, until the farro is tender and the risotto is thick. Season with salt and pepper.

  5. Fold in the Parmigiano-Reggiano and lemon juice and stir to combine. Fold in the thawed peas. Season to taste with salt and pepper. Remove the pot from heat, transfer to a hotel pan and place into the warmer.

  6. At the point of service, use reserved stock to rehydrate the risotto. Use a whisk to blend in the stock. Garnish with parsley and grated Parmigiano-Reggiano cheese, as desired.