Add groats and a pinch of salt; cook for 10 minutes.
Add farro; cook until both grains are tender and soft, 20 to 25 minutes more.
Drain; set aside.
Photo: Greg DuPree
Meanwhile, separate stems from greens.
Dice the stems and chop the greens.
Heat oil in a large skillet over medium heat.
Add shallots and cook, stirring occasionally, until starting to brown, about 4 minutes.
Add shiitakes and the greens stems; cook, stirring occasionally, 3 to 5 minutes.
Add the chopped greens in batches and cook, stirring, until softened, 3 to 5 minutes.
Transfer half the mixture to a small bowl and cover to keep warm.
Stir the cooked groats and farro, broth and miso into the pan.
Serve the risotto topped with the mushroom mixture.
Garnish with turnips and edible flowers, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
