Farro Risotto with Sausage Mushroom Peas and a Poached Egg
Ingredients
- 2 tablespoons butter (28 g)
- 3 links sausage, casings removed
- 1 onion, diced (220 g)
- 1 cup thinly sliced mushrooms (75 g)
- 2 cloves garlic, minced (10 g)
- 1 cup farro (190 g)
- 1/3 cup white wine (80 g)
- 1 bay leaf
- Salt and pepper, to taste
- 3 cups warm chicken or vegetable broth, or as needed (680 g)
- 1/2 cup peas (75 g)
- 1/2 cup grated Parmesan cheese, plus more to serve (113 g)
- 1 tablespoon fresh chopped parsley, to garnish (3 g)
- Small basil leaves, to garnish
- 4 poached eggs, to serve
Instructions
Farro Risotto with Sausage, Mushroom, Peas, and a Poached Egg serves 4 original recipe by Food52.
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