December 29, 2014
Farro Risotto with Mushrooms

Farro Risotto! A healthy risotto that’s so flavorful! Farro cooked with white wine, vegetable broth, shallots and mushrooms. Vegetarian or Vegan, your choice. Farro Risotto! A healthy risotto that's so flavorful! Farro cooked with white wine, vegetable broth, shallots and mushrooms. Vegetarian and Vegan versions. | www.delishknowledge.com

Is farro the new kale?

In the last few months, I’ve seen farro pop up on several menus, magazines and blogs. Which begs the question- is farro the hottest new ingredient? Like quinoa last year and kale before that, I’m predicting big things for this ancient Italian grain.

But whatever its fate, one thing is definite, it’s spectacular! And we should all be eating it. Nutty, chewy and flavorful, I am considering starting a farro fan club.

Farro Risotto! A healthy risotto that's so flavorful! Farro cooked with white wine, vegetable broth, shallots and mushrooms. Vegetarian and Vegan versions. | www.delishknowledge.com

I’m a sucker for anything risotto. While I know some people shy away from the perceived complications of the dish, I relish in it. For me, I put on a favorite television show, pour myself a glass of wine, and unwind as I stir, stir, stir until creamy perfection is achieved.

I originally planned to make champagne risotto, you know, in the spirit of New Years on Thursday, but then I remembered the giant bag of farro I bought on a whim and decided to call an audible.  When we were in Vegas a few weeks back, one of the many meals we devoured was a delicious farro risotto served with a few different types of mushrooms. With inspiration found, the creation begins!Farro Risotto! A healthy risotto that's so flavorful! Farro cooked with white wine, vegetable broth, shallots and mushrooms. Vegetarian and Vegan versions. | www.delishknowledge.com

I am using whole, brown farro which not only contains more fiber and B vitamins, but also has a nutty, more robust flavor. The only downside is having to presoak the grain before using it. You could get away with soaking for only a few hours, but ideally overnight is best.

For the mushrooms, I am using a crimini, but feel free to get wild with more exotic types. I tend to choose crimini the majority of the time because as much as I love shitake and oyster mushrooms, they tend to be almost double the price.

Farro Risotto! A healthy risotto that's so flavorful! Farro cooked with white wine, vegetable broth, shallots and mushrooms. Vegetarian and Vegan versions. | www.delishknowledge.com

The beauty of this dish is that farro is cooked the same way as risotto. Lightly brown the soaked and drained farro, then slowly add in a flavorful broth a cup at a time until the liquid is absorbed and the farro is al dente. For an extra punch of flavor, I use a little white wine in the beginning, but feel free to omit it for extra broth.

While the farro is cooking, make the mushrooms! Saute in a little olive oil and a generous pinch of salt, pepper and thyme. When the farro is almost finished, add in the ‘shrooms! For a dairy version, finish with a little vegetarian parmesan cheese. For a vegan version, sprinkle a little nutritional yeast in at the end!
Farro Risotto! A healthy risotto that's so flavorful! Farro cooked with white wine, vegetable broth, shallots and mushrooms. Vegetarian and Vegan versions. | www.delishknowledge.com

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking! 

Print
Farro Risotto! A healthy risotto that's so flavorful! Farro cooked with white wine, vegetable broth, shallots and mushrooms. Vegetarian and Vegan versions. | www.delishknowledge.com

Farro Risotto with Mushrooms

  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: dinner, main

Description

Farro Risotto! A healthy risotto that’s so flavorful! Farro cooked with white wine, vegetable broth, shallots and mushrooms. Vegetarian or vegan.


  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: dinner, main
  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: dinner, main
Scale

Ingredients

  • 1 cup farro, soaked at least two hours
  • 2 tsp. oil, divided
  • 2 shallots, thinly sliced
  • 10 oz. mushrooms, sliced
  • 1.5 tsp. thyme
  • 1/4 cup white wine
  • 4 cups vegetable broth
  • 1/4 cup parmesan cheese (Optional. Use vegan parmesan cheese or 2 tbsp. nutritional yeast for vegan version)

Instructions

  1. Soak unhulled farro for at least 2 hours in water. Once soaked, drain and rinse.
  2. In a large skillet, heat 1 tsp. 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.

Notes

For extra fiber, I used brown, unhulled farro in this recipe. If you are using pearled farro, you don’t need to soak.

did you make this?

Tag @delishknowledge on Instagram and hashtag it #delishknowledge

The Ultimate Plant-Based Protein Cookbook + Course

(Includes 40+ recipes!)

FREE 7-DAY COURSE + COOKBOOK

Meet Alex Caspero

Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

11 comments
LEAVE A COMMENT
  1. […] The other trick to this mushroom pasta is cooking the pasta in rich mushroom broth. Honestly, you almost don’t even need anything else. The pasta is completely seasoned by the mushroom broth, without having to add any extra salt or seasonings. So, enjoy it like is (especially with a little bit of melted goat cheese or parm) or make it the way I do here, with crispy sautéed mushrooms and lots of parsley. For the best tasting pasta, I used Organic Mushroom Broth from Pacific Foods. Savory mushrooms, garlic and sea salt combine to make the most incredibly flavored broth. It’s my secret weapon in this pasta and mushroom risotto. […]

  2. You called an audible — you’re SO cute with that reference! It makes me happy. 🙂 I actually still haven’t tried farro, but if you’re predicting it’s the next big thing AND starting a fan club, that just might have to change. Pinned!

    • Hey girl! Great question! I like to vary my grains in general but I think quinoa is up there, mostly because of the protein factor. While all whole grains have protein, quinoa has the most because it’s technically a seed. Farro is similar to quinoa in fiber. Other grains I love are teff, bulgur, buckwheat, and whole barley!

leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.