Recipe

Mushroom and Fennel Farro Risotto

Mushroom and Fennel Farro Risotto

256 kcal per serving

Ingredients

  • [The amount shown in the picture is for a 10-cup Cooker.]
  • 1. Farro ………… 6oz（170g）
  • 2. Fennel bulb ………… 5oz（140g）
  • 3. Mushroom ………… 2-1/2oz（70g）
  • 4. Carrot ………… 7/8oz（25g）
  • 5. (A) Garlic ………… 1/3oz（7.5g）
  • 6. (A) Bay leaf ………… 1/2
  • 7. (A) Extra virgin olive oil ………… 1 tablespoon
  • 8. (A) Curry powder ………… 1 teaspoon
  • 9. (A) Salt ………… To taste
  • 10. (A) Black pepper ………… To taste
  • 11. (A) Vegetable broth ………… 450mL
  • 12. Lemon（wedges） ………… 3 slices
  • 1. Farro ………… 12oz（340g）
  • 2. Fennel bulb ………… 10oz（280g）
  • 3. Mushroom ………… 5oz（140g）
  • 4. Carrot ………… 1-3/4oz（50g）
  • 5. (A) Garlic ………… 2/3oz（15g）
  • 6. (A) Bay leaf ………… 1
  • 7. (A) Extra virgin olive oil ………… 2 tablespoons
  • 8. (A) Curry powder ………… 2 teaspoons
  • 9. (A) Salt ………… To taste
  • 10. (A) Black pepper ………… To taste
  • 11. (A) Vegetable broth ………… 900mL
  • 12. Lemon（wedges） ………… 6 slices

How to make

  1. Cut the stem off the fennel bulb, remove the core and outer skin, and cut into bite-sized pieces.
    Chop the mushrooms and carrot.
  2. Mince the garlic.
  3. Place the farro in the inner pot, add [A] ingredients and mix well.
  4. Place 1 on top of 3.
    Select the “Slow Cook” menu, set the heating time to 100 minutes, and press the [Start] key.
  5. When cooking is complete, place the risotto on a serving plate.
    Serve with a lemon.
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