Comfort Food Reinvented: How to Make Farro Risotto

If you're looking for a comforting yet nutritious dish, this Farro Risotto with Mushrooms, Parmesan Cheese, and Vegetables is the perfect recipe. By swapping traditional Arborio rice with farro, you get a hearty, nutty twist that's loaded with nutrients and packed with flavor. This dish is creamy, satisfying, and a great way to incorporate whole grains and fresh veggies into your meals.

Why Choose Farro for Risotto?

1. Healthier Option

   Farro is rich in fiber, protein, and essential nutrients like magnesium, zinc, and iron. It’s a great option for those looking to incorporate whole grains into their diet.

2. Delicious Flavor
   The nutty, earthy flavor of farro pairs beautifully with a wide range of ingredients, making it a versatile base for risotto.

3. Satisfying Texture
   Farro has a pleasant chewiness that holds up well during cooking, adding an extra layer of texture to your dish.

Ingredients

For this delicious recipe, you’ll need:

• 1 cup pearled farro
  
• 2 tbsp olive oil or butter
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 cup mushrooms (such as cremini or shiitake), sliced
• 1 small zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 cup Parmesan cheese, grated
• 3–4 cups vegetable stock, warmed
• 1/2 cup white wine (optional)
• 1 tsp dried thyme or Italian seasoning
• Salt and pepper to taste
• Optional garnish: fresh parsley or basil

Instructions

Step 1: Prepare the Farro

Rinse the farro under cold water and drain. If using whole farro, soak it in water for 20–30 minutes to reduce cooking time.

Step 2: Cook the Mushrooms

In a large skillet, heat 1 tablespoon of olive oil or butter over medium heat. Add the mushrooms and cook until golden brown, about 5–7 minutes. Remove from the pan and set aside.

Step 3: Sauté Aromatics

Add the remaining oil or butter to the same pan. Sauté the diced onion until softened, about 5 minutes. Stir in the minced garlic and cook for another minute.

Step 4: Toast the Farro

Add the rinsed farro to the pan and stir well to coat it with the oil and aromatics. Toast for 2–3 minutes, enhancing the grain's nutty flavor.

Step 5: Deglaze and Simmer

Pour in the white wine, stirring to scrape up any bits stuck to the pan. Let it simmer until most of the liquid is absorbed. Begin adding the warm vegetable stock, one ladle at a time, stirring frequently. Allow the farro to absorb the liquid before adding more. Continue this process for 20–25 minutes until the farro is tender with a slight chew.

Step 6: Add Vegetables

When the farro is nearly cooked, stir in the zucchini and cherry tomatoes. Cook for an additional 5–7 minutes, allowing the vegetables to soften.

Step 7: Finish with Parmesan

Reduce the heat to low and stir in the grated Parmesan cheese. Mix until the risotto is creamy and well combined. Adjust seasoning with salt and pepper to taste.

Step 8: Add Mushrooms

Return the cooked mushrooms to the pan and gently fold them into the risotto.

Step 9: Garnish and Serve

Serve the Farro Risotto warm, garnished with fresh parsley or basil for a burst of color and freshness.

Why You’ll Love This Recipe

• Nutritious and Delicious: Farro adds a boost of fiber, protein, and essential nutrients, while the vegetables and mushrooms provide vitamins and minerals.
• Comforting and Creamy: The Parmesan cheese creates a rich, velvety texture without needing heavy cream.
• Versatile: Customize with your favorite vegetables or herbs to suit your taste.

Enjoy this creamy Farro Risotto as a main dish or a hearty side. Whether it’s a weeknight dinner or a special gathering, this recipe is sure to impress! Let us know your favorite risotto additions in the comments below.

❤ Try our USDA certified organic Organic Farro Grain ❤

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