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.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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
• 0 to taste Salt
• 0 to taste Black pepper
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Rinse the farro under cold water and set it aside.

Step 2

In a medium saucepan, heat the broth over low heat and keep it warm throughout the cooking process.

Step 3

In a large skillet or sauté pan, heat the olive oil and 1 tablespoon of butter over medium heat.

Step 4

Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until translucent.

Step 5

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 6

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.

Step 7

Stir in the rinsed farro and cook for 1-2 minutes, allowing it to toast slightly.

Step 8

Pour in the white wine and stir until it is mostly absorbed, about 2-3 minutes.

Step 9

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.

Step 10

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.

Step 11

Remove from heat and let the risotto sit for 2 minutes before serving.

Step 12

Garnish with chopped parsley, if desired, and serve warm.

Nutrition Facts

Serving size	1706.5 grams (1706.5g)

Amount per serving	% Daily Value*
Calories	1529

Total Fat 70.70g	91%
Saturated Fat 26.80g	134%
Polyunsaturated Fat 2.70g
Cholesterol 102mg	34%
Sodium 6515mg	283%
Total Carbohydrate 158.60g	58%
Dietary Fiber 24.20g	86%
Total Sugars 12.40g
Protein 54.40g	109%

Vitamin D 23IU	114%
Calcium 645mg	50%
Iron 7mg	41%
Potassium 1308mg	28%

*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.

Source of Calories

Fat: 42.8%

Protein: 14.6%

Carbs: 42.6%