Mushroom Farro Risotto

Hi guys from London!  As excited I am to be back, it’s a different kind of excitement than what usually accompanies my trips here.  As of tomorrow, I’ll be starting a 3-month Diploma in Gastronomy, Nutrition & Food Trends  at Le Cordon Bleu.  Given it’s the world leading culinary school, I have always wanted to do a course there but could never justify taking so much time out to take a course that wasn’t relevant to my career.  Fortunately in 2016, they launched this course in London to respond to the growing demand in healthy food.

Essentially this course is based on gastronomy, the principles of nutrition and culinary arts. Between practical culinary classes, lectures on nutrition, business aspects of the food industry & food safety along with gastronomy seminars, tastings and excursions, I have no doubt that it’s going to be a mentally stimulating and enjoyable 3 months.  Along with learning new skills, I am looking forward to connecting with like-minded people.  Currently my business K Weigh focuses strictly on nutrition consulting, but I plan to expand into the wellness food space after this course.  Now with the right expertise, I look forward to bridging the gap and turning that ‘one day…’ into a reality.

I’m not sure what my blogging schedule will be like over the upcoming few months but I’ll try to stay somewhat consistent.  Along with sharing about my London adventures & eats, I’d love to show you guys snippets of being a student at Le Cordon Bleu.  In the meanwhile, it seems only fitting to share a recipe after all this culinary talk.  After popular demand on the ‘gram last week, I introduce to you my Mushroom Farro Risotto:

Risottos usually conjure up this idea of heavy cream, butter, and tedious amounts of stirring.  Fortunately my version goes against the ‘grain’ without compromising on taste or creaminess.  It’s also plant-based, packed with protein (about 12g per serving) and requires minimal hands-on time.  The end result is so creamy and delicious.  If you’re wondering why there’s no water or broth involved, it’s because the mushrooms release enough water when cooked over slow heat.  If you don’t have farro at home, use brown rice or quinoa instead – just be sure to adjust the cooking time accordingly.

Mushroom Farro Risotto – Serve 2-3

Ingredients

• 1 teaspoon coconut or olive oil
• 6-8 garlic cloves, finely diced
• 2 bay leaves
• 6-8 black peppercorns
• 1 medium onion, finely diced
• 400g mushrooms, finely diced
• 1 cup farro, rinsed
• 2 teaspoons oregano, dried or fresh
• Salt to taste

Method

1) Place a pot over medium heat and coat with oil.  Once heated, add garlic and sauté. 

2) Once fragrant add the bay leaves, black peppercorns and onion.  Continue sautéing for 2-3 minutes before adding in the mushrooms.  

3) Reduce heat and cook for another 2 minutes.  Add in the farro.  Reduce heat and add in the oregano and salt.  Cover and simmer for about 20 minutes, stirring every 5-7 minutes.

4) Turn off heat & serve warm. For extra deliciousness, top with grated parmesan or nutritional yeast. 

Bon appetit!

If you were to go back & study, what course would you choose?

What’s your current favourite grain?