Farro Risotto with Mushrooms and Herbs

A ceramic spotted bowl with farro risotto, mushrooms, parmesan cheese, and herbs on top.

5 from 4 votes

Savor this cozy farro risotto with creamy farro, earthy mushrooms, fresh herbs, and salty cheese. A perfect make-ahead meal to enjoy throughout the week!

Prep Time20

Cook Time1 5

Total Time1 25

Servings: servings

Calories: 487kcal

Author: Karishma Pradhan

Ingredients

1 pound assorted mushrooms*
3 tablespoons neutral oil such as canola oil | divided
Salt and black pepper
2 tablespoons unsalted butter
1 medium onion finely diced
3 cloves garlic finely minced
2 sprigs fresh thyme or rosemary
4 cups vegetable broth preferably mushroom broth or bouillon
1 cup farro semi-pearled | drained and rinsed
¾ cup dry white wine
1 teaspoon soy sauce optional
½ cup freshly grated parmigiano-reggiano cheese plus more for serving
¼ cup minced fresh flat-leaf parsley
extra-virgin olive oil for serving
A dollop of ricotta optional, for serving

US Customary - Metric

Instructions

Prep the mushrooms: Trim, clean, and tear 1 pound assorted mushrooms* into bite-sized pieces. If using shiitake mushrooms or creminis, thinly slice them.
Sear mushrooms: Set a large dutch oven over medium-high heat, and add 1 ½ tablespoons neutral oil. Once the oil begins to shimmer, add half the mushrooms. Leave, untouched, for at least 3 minutes, or until the bottoms turn golden brown. Flip and sear the other side until golden, another 3 - 5 minutes. Transfer the mushrooms to a bowl.
TIP: If the mushrooms aren't browning, or they're beginning to stick, add a bit more oil as needed.
Cook the remaining mushrooms with the remaining 1 ½ tablespoons oil until golden. Transfer to the bowl as well.
Turn the heat off, and season mushrooms generously with salt and black pepper. Set aside.
Saute the aromatics: Over medium heat, melt 2 tablespoons unsalted butter. Saute 2 sprigs fresh thyme, the diced 1 medium onion, and minced 3 cloves garlic until softened, about 5 - 6 minutes.
Simmer the broth: Meanwhile, bring 4 cups vegetable broth to a simmer in a large pot. Keep at a low simmer while you continue with the recipe.
Toast the farro: Add 1 cup farro, and saute for 3 - 5 minutes until completely dried out, nicely toasted, and nutty in aroma. Season with a pinch of salt and pepper.
Deglaze: Pour in ¾ cup dry white wine and bring to a boil. Reduce the heat and simmer until the wine has reduced by half, scraping any stuck mushrooms bits off the bottom of the pan.
Simmer: Add the hot broth, 1 teaspoon soy sauce (if using), and the reserved mushrooms. Cover the pot and bring to a boil. Reduce the heat and simmer, uncovered, until the farro grains are tender and slightly chewy, but no longer firm, about 25 - 35 minutes.
Finish and serve: Remove from the heat, stir in ½ cup freshly grated parmigiano-reggiano cheese, then cover the pot and allow to sit for 5 minutes. Season to taste, and add a generous pinch of black pepper.
Divide amongst serving bowls, and top with more grated cheese, ¼ cup minced fresh flat-leaf parsley, a drizzle of olive oil, and a dollop of ricotta (if using). Enjoy!

Video

Notes

* Mushrooms: I recommend a variety of mushrooms for the best flavor. I like using a mix of oyster, shiitake, and maitake mushrooms.

Semi-Pearled Farro: This recipe was tested using semi-pearled farro (or a 30-minute cook) for optimal cooking times and liquid absorption.

Mushroom broth: I love using Better than Bouillon's mushroom bouillon to make a broth. If using bouillon, hold back on the salt to ensure the final dish isn't too salty.

Tip: Adjust the liquid as necessary; if you find the farro isn't tender and you're running low on liquid, add about ½ cup of extra broth at a time.

Storage & Reheating: Store leftover farrotto in an airtight container in the fridge for up to 5 days. Reheat in a large skillet, adding a tablespoon of butter and ¼ cup of water or stock to loosen the mixture. Gently warm over medium heat until heated through, stirring occasionally.

Nutrition