Food 4 Less Woodland Farro & Seasonal Veggie Risotto Recipe

Ingredients

• ¼ cup olive oil ¼ cup olive oil ¼ cup olive oil
• 1 small yellow onion, small diced 1 small yellow onion, small diced 1 small yellow onion, small diced
• 1 cup farro 1 cup farro 1 cup farro
• 1 quart vegetable broth, warmed 1 quart vegetable broth, warmed 1 quart vegetable broth, warmed
• 2 cups shiitake mushrooms, stemmed and sliced 2 cups shiitake mushrooms, stemmed and sliced 2 cups shiitake mushrooms, stemmed and sliced
• ½ cup green beans, trimmed and blanched ½ cup green beans, trimmed and blanched ½ cup green beans, trimmed and blanched
• ½ cup roasted tomatoes ½ cup roasted tomatoes ½ cup roasted tomatoes
• 1 tablespoon butter 1 tablespoon butter 1 tablespoon butter
• ½ cup grated Parmesan ½ cup grated Parmesan ½ cup grated Parmesan
• ½ lemon, juiced ½ lemon, juiced ½ lemon, juiced
• Kosher salt and pepper, to taste Kosher salt and pepper, to taste Kosher salt and pepper, to taste
• 1 pint cherry tomatoes 1 pint cherry tomatoes 1 pint cherry tomatoes
• 1 teaspoon chopped thyme 1 teaspoon chopped thyme 1 teaspoon chopped thyme
• ½ teaspoon kosher salt ½ teaspoon kosher salt ½ teaspoon kosher salt
• ½ teaspoon sugar ½ teaspoon sugar ½ teaspoon sugar
• 1 tablespoon olive oil 1 tablespoon olive oil 1 tablespoon olive oil