**Creamy Mushroom and Pea Farrotto Recipe**

Time to finish off this farrotto dish, you can see how creamy it's gotten and the photo has sort of split open so now we're going back in with the mushrooms and some beautiful peas and these are just frozen peas that you let thaw just like that to give this a quick little stir. I love the peas and mushroom combo, I love seeing the sweet peas and plus they're super sweet and of course the mushrooms make it nice and meaty.

Then we're gonna add four tablespoons of butter, finish this off there we're gonna add two different kinds of cheeses we're going to add some Padme John reggiano right over the top little nuttiness nice salty flavor. The parmesan is a hard dryer cow's milk cheese but then in contrast we're going to add some pecorino and pecorino is a little bit Tangier but it's not aged as long so it doesn't have the same sort of potent flavor so it's a little bit of a milder cheese. Give this a quick little stir let the butter melt let the cheese melt oh that's that smell of the melting parmesan and pecorino is so good.

Let's just give this a quick little taste and make sure it's seasoned properly, so good so creamy. The mushrooms are done we're going to leave them aside in the meantime I'm gonna get started on my little spring onions you could use leeks you could use red onion if you wanted to you could pretty much use any kind of onion that you like these spring onions look so pretty there we go.

We're going to add a couple of cloves of garlic Smash and peel give the essence and the aroma of garlic but not overpower the farrotto with too much garlic my mom's a vegetarian and I just always want to make sure that I have something that's nice and Hearty that she will enjoy as well. Just dump it right in there and now for the federal so this is farro and it looks just like risotto, it's grainier it's kind of like the flavor of brown rice it's got a nice hearty nutty flavor to it but if you cook it like you cook risotto slowly releases the starches and you get that same creaminess you would get from risotto so what I did is I just rinsed it out a little bit and I'm using one cup of ferrotto.

And it's really easy to find here and actually you can find it at home as well. You could also use Barley if you wanted to, you could use brown rice if you wanted to there's sort of other Alternatives but the ferata is something that's really yummy and it's called farro and it's really good, you know toast it just like you toast rice for risotto hot pan and a deagle is the pan with a little bit more white wine so white one everything for a Sunday supper go fighter will slowly start to absorb all of the liquid that you add to it.

So we're going to start by doing here is we're going to add Ladle fulls of warm chicken broth, you're going to start to add it slowly. The key is to add something warm to a warm pan because that way it slowly releases all of the starchiness in the fibral and creates this nice creamy texture and the same thing goes when you make risotto. All right last little bit of broth okay so time to finish this off, you can see how creamy it's gotten and the photo has sort of split open so now we're going back in with the mushrooms and some beautiful peas.

And these are just frozen peas that you let thaw just like that to give this a quick little stir. I love the peas and mushroom combo, I love seeing the sweet peas and plus they're super sweet and of course the mushrooms make it nice and meaty then we're gonna add four tablespoons of butter finish this off there we're gonna add two different kinds of cheeses we're going to add some Padme John reggiano right over the top little nuttiness nice salty flavor.

And the parmigiano is a hard dryer cow's milk cheese but then in contrast we're going to add some pecorino and pecorino is a little bit Tangier but it's not aged as long so it doesn't have the same sort of potent flavor so it's a little bit of a milder cheese give this a quick little stir let the butter melt let the cheese melt oh that's that smell of the melting parmesan and pecorino is so good.

Let's just give this a quick little taste and make sure it's seasoned properly, so good so creamy.

"WEBVTTKind: captionsLanguage: enforeign mushrooms for my mushroom and pea farrotto and I basically just sliced about eight mushrooms and these creminis are like baby Portobellos very meaty and very earthy because they're really good in this ferrato okay so the mushrooms are done we're going to leave them aside in the meantime I'm gonna get started on my little spring onions you could use leeks you could use red onion if you wanted to you could pretty much use any kind of onion that you like these spring onions look so pretty there we go we're going to add a couple of cloves of garlic Smash and peel give the essence and the aroma of garlic but not overpower the farrotha with too much garlic my mom's a vegetarian and I just always want to make sure that I have something that's nice and Hearty that she will enjoy as well just dump it right in there and now for the federal so this is farro and it looks just like risotto it's grainier it's kind of like the flavor of brown rice it's got a nice hearty nutty flavor to it but if you cook it like you cook risotto slowly releases the starches and you get that same creaminess you would get from risotto so what I did is I just rinsed it out a little bit and I'm using one cup of ferrotto and it's really easy to find here and actually you can find it at home as well you could also use Barley if you wanted to you could use brown rice if you wanted to there's sort of other Alternatives but the ferrata is something that's really yummy and it's called farro and it's really good you know toast it just like you toast rice for risotto hot pan and a deagle is the pan with a little bit more white wine so white one everything for a Sunday supper go fighter will slowly start to absorb all of the liquid that you add to it so we're going to start by doing here is we're going to add Ladle fulls of warm chicken broth you're going to start to add it slowly the key is to add something warm to a warm pan because that way it slowly releases all of the starchiness in the fibral and creates this nice creamy texture and the same thing goes when you make risotto all right last little bit of broth okay so time to finish this off you can see how creamy it's gotten and the photo has sort of split open so now we're going back in with the mushrooms and some beautiful peas and these are just frozen peas that you let thaw just like that to give this a quick little stir I love the peas and mushroom combo I love seeing the sweet peas and plus they're super sweet and of course the mushrooms make it nice and meaty then we're gonna add four tablespoons of butter finish this off there we're gonna add two different kinds of cheeses we're going to add some Padme John reggiano right over the top little nuttiness nice salty flavor and the parmigiano is a hard dryer cow's milk cheese but then in contrast we're going to add some pecorino and pecorino is a little bit Tangier but it's not aged as long so it doesn't have the same sort of potent flavor so it's a little bit of a milder cheese give this a quick little stir let the butter melt let the cheese melt oh that's that smell of the melting parmesan and pecorino is so good let's just give this a quick little taste and make sure it's seasoned properly so good so creamyforeign mushrooms for my mushroom and pea farrotto and I basically just sliced about eight mushrooms and these creminis are like baby Portobellos very meaty and very earthy because they're really good in this ferrato okay so the mushrooms are done we're going to leave them aside in the meantime I'm gonna get started on my little spring onions you could use leeks you could use red onion if you wanted to you could pretty much use any kind of onion that you like these spring onions look so pretty there we go we're going to add a couple of cloves of garlic Smash and peel give the essence and the aroma of garlic but not overpower the farrotha with too much garlic my mom's a vegetarian and I just always want to make sure that I have something that's nice and Hearty that she will enjoy as well just dump it right in there and now for the federal so this is farro and it looks just like risotto it's grainier it's kind of like the flavor of brown rice it's got a nice hearty nutty flavor to it but if you cook it like you cook risotto slowly releases the starches and you get that same creaminess you would get from risotto so what I did is I just rinsed it out a little bit and I'm using one cup of ferrotto and it's really easy to find here and actually you can find it at home as well you could also use Barley if you wanted to you could use brown rice if you wanted to there's sort of other Alternatives but the ferrata is something that's really yummy and it's called farro and it's really good you know toast it just like you toast rice for risotto hot pan and a deagle is the pan with a little bit more white wine so white one everything for a Sunday supper go fighter will slowly start to absorb all of the liquid that you add to it so we're going to start by doing here is we're going to add Ladle fulls of warm chicken broth you're going to start to add it slowly the key is to add something warm to a warm pan because that way it slowly releases all of the starchiness in the fibral and creates this nice creamy texture and the same thing goes when you make risotto all right last little bit of broth okay so time to finish this off you can see how creamy it's gotten and the photo has sort of split open so now we're going back in with the mushrooms and some beautiful peas and these are just frozen peas that you let thaw just like that to give this a quick little stir I love the peas and mushroom combo I love seeing the sweet peas and plus they're super sweet and of course the mushrooms make it nice and meaty then we're gonna add four tablespoons of butter finish this off there we're gonna add two different kinds of cheeses we're going to add some Padme John reggiano right over the top little nuttiness nice salty flavor and the parmigiano is a hard dryer cow's milk cheese but then in contrast we're going to add some pecorino and pecorino is a little bit Tangier but it's not aged as long so it doesn't have the same sort of potent flavor so it's a little bit of a milder cheese give this a quick little stir let the butter melt let the cheese melt oh that's that smell of the melting parmesan and pecorino is so good let's just give this a quick little taste and make sure it's seasoned properly so good so creamyforeign mushrooms for my mushroom and pea farrotto and I basically just sliced about eight mushrooms and these creminis are like baby Portobellos very meaty and very earthy because they're really good in this ferrato okay so the mushrooms are done we're going to leave them aside in the meantime I'm gonna get started on my little spring onions you could use leeks you could use red onion if you wanted to you could pretty much use any kind of onion that you like these spring onions look so pretty there we go we're going to add a couple of cloves of garlic Smash and peel give the essence and the aroma of garlic but not overpower the farrotha with too much garlic my mom's a vegetarian and I just always want to make sure that I have something that's nice and Hearty that she will enjoy as well just dump it right in there and now for the federal so this is farro and it looks just like risotto it's grainier it's kind of like the flavor of brown rice it's got a nice hearty nutty flavor to it but if you cook it like you cook risotto slowly releases the starches and you get that same creaminess you would get from risotto so what I did is I just rinsed it out a little bit and I'm using one cup of ferrotto and it's really easy to find here and actually you can find it at home as well you could also use Barley if you wanted to you could use brown rice if you wanted to there's sort of other Alternatives but the ferrata is something that's really yummy and it's called farro and it's really good you know toast it just like you toast rice for risotto hot pan and a deagle is the pan with a little bit more white wine so white one everything for a Sunday supper go fighter will slowly start to absorb all of the liquid that you add to it so we're going to start by doing here is we're going to add Ladle fulls of warm chicken broth you're going to start to add it slowly the key is to add something warm to a warm pan because that way it slowly releases all of the starchiness in the fibral and creates this nice creamy texture and the same thing goes when you make risotto all right last little bit of broth okay so time to finish this off you can see how creamy it's gotten and the photo has sort of split open so now we're going back in with the mushrooms and some beautiful peas and these are just frozen peas that you let thaw just like that to give this a quick little stir I love the peas and mushroom combo I love seeing the sweet peas and plus they're super sweet and of course the mushrooms make it nice and meaty then we're gonna add four tablespoons of butter finish this off there we're gonna add two different kinds of cheeses we're going to add some Padme John reggiano right over the top little nuttiness nice salty flavor and the parmigiano is a hard dryer cow's milk cheese but then in contrast we're going to add some pecorino and pecorino is a little bit Tangier but it's not aged as long so it doesn't have the same sort of potent flavor so it's a little bit of a milder cheese give this a quick little stir let the butter melt let the cheese melt oh that's that smell of the melting parmesan and pecorino is so good let's just give this a quick little taste and make sure it's seasoned properly so good so creamy\n"