Mushroom Farro Risotto
Elevate your comfort food game with this hearty and flavorful Mushroom Farro Risotto, a wholesome twist on the classic Italian dish. Packed with nutty farro, earthy cremini mushrooms, and the richness of Parmesan cheese, this risotto delivers a satisfying texture and a depth of flavor that will impress any palate. The toasted farro simmers with aromatic garlic, onions, a splash of dry white wine, and warm broth until delightfully chewy, creating a creamy yet rustic dish that’s perfect for cozy dinners. Fresh thyme and optional parsley add an herby brightness, while the final touch of butter ensures a luscious finish. Ready in under an hour, this vegetarian-friendly recipe is ideal for weeknight meals or as an elegant side dish to complement any occasion.
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Recipe Information
Ingredients
- 1 cup Farro
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 8 ounces Cremini or button mushrooms, sliced
- 0.5 cup Dry white wine
- 4 cups Vegetable or chicken broth
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Fresh thyme leaves
- to taste Salt
- to taste Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the farro under cold water and set it aside.
In a medium saucepan, heat the broth over low heat and keep it warm throughout the cooking process.
In a large skillet or sauté pan, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the sliced mushrooms and cook for 5-7 minutes, until they release their moisture and begin to brown. Season lightly with salt and pepper.
Stir in the rinsed farro and cook for 1-2 minutes, allowing it to toast slightly.
Pour in the white wine and stir until it is mostly absorbed, about 2-3 minutes.
Begin adding the warm broth, one ladleful (about 1/2 cup) at a time, stirring frequently. Allow the farro to absorb the liquid before adding more. Continue this process for 25-30 minutes, or until the farro is tender but still slightly chewy.
Once the farro is cooked, stir in the remaining 1 tablespoon of butter, grated Parmesan cheese, and fresh thyme. Adjust seasoning with additional salt and pepper, if needed.
Remove from heat and let the risotto sit for 2 minutes before serving.
Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 6.5 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 1524 mg | 66% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 4.3 g | 16% | |
| Total Sugars | 3.5 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 158 mg | 12% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 527 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
