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Farro Risotto with Mushrooms Recipe

Italian-inspired · Main course · 60 min total

A hearty twist on classic risotto using nutty farro and earthy mushrooms, perfect for a comforting weeknight dinner.

Ingredients

• 1 cup farro (semi-pearled)
• 8 oz mixed mushrooms (cremini, shiitake, oyster), sliced
• 4 cups vegetable or chicken broth, warmed
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• Salt and black pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add mushrooms and cook until browned, about 5 minutes. Season with salt and pepper, then transfer to a plate.
2. In the same pot, melt 1 tablespoon butter over medium heat. Add onion and cook until softened, about 4 minutes. Add garlic and cook for 1 minute.
3. Add farro and stir to coat, toasting for 1-2 minutes. Pour in wine and cook until mostly absorbed.
4. Add warm broth one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue until farro is tender but still chewy, about 30-40 minutes. You may not need all the broth.
5. Stir in the cooked mushrooms, remaining 1 tablespoon butter, and Parmesan cheese. Adjust seasoning with salt and pepper.
6. Serve immediately, garnished with fresh parsley.

Tips

• For a creamier texture, use semi-pearled farro; whole farro will take longer to cook.
• If you prefer a vegan version, omit the butter and Parmesan, and use nutritional yeast for a cheesy flavor.
• Leftovers can be stored in the fridge for up to 3 days; add a splash of broth when reheating.

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