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Mushroom and Pea Farrotto
Ingredients
  • ¼ cup extra virgin olive oil, divided
  • 10 ounces creminis or mixed mushrooms, sliced
  • 2 leeks, green and root trimmed, sliced lengthwise, cut into half moons and washed
  • 2 cloves garlic, smashed and peeled
  • ½ teaspoon kosher salt
  • 1 cup farro, rinsed
  • 1 cup dry white wine
  • 3 cups low sodium chicken or vegetable broth
  • ⅓ cup freshly grated pecorino romano cheese
  • ⅓ cup freshly grated Parmigianno Reggiano
  • 4 tablespoons unsalted butter
  • ¾ cup frozen peas, thawed
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