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Farro Risotto with Mushrooms

Farro Risotto with Mushrooms


  • 1 cup farro, soaked at least two hours
  • 2 teaspoons oil, divided
  • 2 shallots, thinly sliced
  • 10 ounces mushrooms, sliced
  • 1 1/2 teaspoons thyme
  • 1/4 cup white wine
  • 4 cups vegetable broth
  • 1/4 cup parmesan cheese (use vegan parmesan cheese or 2 tablespoons nutritional yeast for vegan version)


  1. Soak unhulled farro for at least 2 hours in water. Once soaked, drain and rinse.
  2. In a large skillet, heat 1 teaspoon oil over medium heat and add the shallots, mushrooms and a pinch of salt. Saute until caramelized and brown, about 10 minutes. Stir in the thyme and set aside.
  3. In a medium saucepan, heat the remaining tsp. of oil over medium heat and add the farro. Cook until toasted and nutty, about 1-2 minutes.
  4. In a separate sauce pan, bring the 4 cups of vegetable broth to a simmer.
  5. Stir in the 1/4 cup white wine and stir until absorbed.
  6. Add in the vegetable broth, 1/2 cup at a time until well absorbed. Continue to add broth in, 1/2 cup at a time until you have gone through 3 cups of broth. Stir the farro often to ensure that the liquid is absorbed.
  7. Add in the reserved mushroom mixture and add in another 1/2 cup of broth. Keep stirring until creamy, stirring in the parmesan cheese.
  8. You make not need the remaining 1/2 cup of broth but if you need more moisture, add in the last 1/2 cup.
  9. Season with salt/pepper as needed and serve hot.


  • Recipe provided by Alexandra Caspero, R.D., of Delish Knowledge.

Nutrition Information

Per serving: 169 kcal cal., 4 g fat (1 g sat. fat), 28 g carb., 4 g fiber, 3 g sugar, 8 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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