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5.0 from 3 votes

Farro Risotto With Mushrooms And Parmesan

If you're hungry for risotto but looking for something a little healthier, then farro risotto is the perfect dish. It's packed with rich flavors and satisfies all of your creamy, cozy meal cravings. Plus, farro is more forgiving than rice, so this risotto requires much less babysitting.

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 4 servings
Course: Main Course
Cuisine: Italian

Ingredients

  • 2 Tbsp unsalted butter 28 g
  • ½ cup chopped white onion about ½ of an onion
  • 4 cloves garlic minced
  • 8 oz sliced mushrooms about 3 cups sliced, 226 g
  • 2 tsp finely chopped fresh thyme
  • 1 cup uncooked whole farro 208 g
  • 3 cups vegetable broth 678 mL
  • ½ cup shredded Parmesan cheese 45 g
  • ½ cup frozen peas 85 g
  • To serve: salt and pepper

Instructions

    Cup of Yum
  1. Veggies: Melt butter in a large skillet over medium heat. Add onion, garlic, mushrooms, and thyme. Cook, stirring often, until onion is soft and mushrooms have sweat out their moisture, about 8 minutes.
  2. Toast: Add uncooked farro to the pan, stirring to combine. Let cook for about 2 minutes.
  3. Simmer: Add vegetable broth, cover and cook until farro is tender but still a little chewy, 40 to 45 minutes. (If you have a parmesan rind, throw that in the pot now for extra cheesy flavor.)
  4. Assemble: Stir in the parmesan to melt, then stir in the frozen peas. Season generously with salt and pepper to taste. Serve immediately.

Notes

  • Wine lover? To make a more classic risotto, replace ½ cup of the vegetable broth with dry white wine.
  • ½
  • Store: Risotto is always best enjoyed fresh, and it should never be frozen. If you have leftovers, it will stay good in the fridge in an air tight container for up to 4 days. The best way to reheat it is on the stove top with a splash of broth. Heat low and slow and continue adding broth until it rehydrates.