Mint and Pistachio Farro Risotto with Roasted Mushrooms

Happy meatless Monday everyone! Every now and then Troy and I like to lighten things up and today we replaced our meat for some meaty mushrooms. I found oyster mushrooms, chanterelles, Maitakes, and Enoki mushrooms at Whole Foods. You can use any variety you can find at your grocery store. Have fun with it and try something new :).

Roasting mushrooms concentrates their meaty flavor and has you forgetting that you left off the meat. Since the mushrooms are earthy and the farro has a nutty flavor from the toasting, adding the mint and pistachio chimichurri adds a pop of freshness and acidity that elevates the flavors.

Happy Eating!

Now it’s time to go and grade some papers-1st grade teaching never stops! 🙂

Mint and Pistachio Farro Risotto with Roasted Mushrooms

Ingredients

For the mint and pistachio chimichurri:

1 cup fresh mint

1/2 cup parsley

1 cup pistachios

1 garlic clove

1/2 cup light olive oil

1 tbs apple cider vinegar

splash of water

salt and pepper to taste

For the mushrooms:

2 pints mushrooms, cleaned and halved

2 tbs Olive oil

2 cloves garlic, minced

1 tbs fresh thyme

salt and pepper

For the Farro:

5 cups chicken stock

2 tbs Avocado oil

4 garlic cloves, divided

1/2 red onion, diced

Pinch of red pepper flakes

1 cup sherry wine

2 cups farro (I used Central Market quick cook grains)

1/2 cup Parmesan cheese, grated

salt and pepper to taste

Pistachios, garnish

In a food processor, add mint, parsley, pistachios, garlic, olive oil, vinegar, and splash of water, and pulse until combined. Salt and pepper to taste. Set aside.

Preheat oven to 450. Clean and chop mushrooms and place on a parchment lined baking sheet. Toss mushrooms in olive oil, garlic, salt, pepper, and thyme. Spread to an even layer and roast for 15-20 minutes.

Place chicken stock and 3 cloves of smashed garlic in a small pot and bring to a boil. Once boiling, reduce to a simmer.

In a heavy bottom skillet, saute onions, 1 minced garlic clove, and red pepper flakes with avocado oil until soft and translucent. Add in the farro and lightly toast. Once the farro has toasted, add in the sherry and stir to combine. When the wine has been absorbed into the farro, add the chicken stock, 2-3 ladles at a time, and stir continuously until absorbed. Repeat until all the stock has been used. Add in the Parmesan and salt and pepper to taste. Fold in the mint and pistachio chimichurri with the farro.

Plate mint and pistachio farro and top with roasted mushrooms. Garnish with Parmesan and pistachios.


Lamb Chops with Mint Gremolata and Roasted Broccolini

Winter break is over and school is returning which means it is back to the education grind. Before my return, I wanted to use my last day of winter break to create something special for my husband that was simple but yummy. For our anniversary, Troy and I went to a local steak house where I ordered lamb chops. They were delicious! In this recipe I take simple ingredients but combine them in a way that will have your loved one thinking your spent hours cooking the night away! The brightness of the mint gremolata elevates the earthiness of the tender lamb. And it sounds more daunting than it actually is, I promise! This is one of those dishes I rate low risk, high reward!

Happy Eating!

Lamb Chops with Mint Gremolata and Roasted Broccolini

Ingredients

1 bunch broccolini

1/2 tbs avocado oil

salt and pepper

1/2 cup parsley

1 cup mint

1 lemon, zested and juiced

1 clove garlic

salt and pepper to taste

3-4 double cut lamb chops

1 tbs avocado oil

1 tbs ghee

3 cloves of garlic, smashed

salt and pepper

pomegranate seeds

Instructions

Preheat oven to 400 degrees.

Place broccolini on a sheet pan lined with parchment paper and toss with 1/2 tbs avocado oil, salt, and pepper. Set aside.

In a food processor, place parsley, mint, and garlic and pulse until ingredients are finely chopped. Add the lemon zest and 1 tsp of lemon juice. Mix well and add salt and pepper to taste.

In a heavy bottom pan on medium heat, add avocado oil, ghee, and smashed garlic. Heat until the oil is glistening. Take out smashed garlic when starting to turn golden brown.

Pat chops dry with a paper towel and season generously with salt and pepper. Place chops in the hot pan and brown on both sides. Once browned, add to broccolini and place in the oven for 15 minutes or until a meat thermometer reaches 155 degrees**. Let rest for 5 minutes to redistribute juices.

Drizzle with Mint Gremolata and garnish with pomegranate seeds.

**Note: Invest in a probe digital cooking thermometer. This is a game changer when cooking meat in the oven. You can monitor your meat temperature from your counter top and take all the guesswork out of it!