Quick Mushroom Farro Risotto

There’s something comforting about a big bowl of risotto on a chilly evening. While traditional rice risotto will always have a place in my heart, I’ve been reaching more and more for farro these days. It has this nutty flavor and chewy texture that just feels more satisfying. Plus, when you add mushrooms to the mix, you get this earthy, almost cozy combination that’s perfect for dinner.

I started making this mushroom farro risotto last fall when I wanted something different from my usual weeknight meals. The best part? It’s pretty forgiving – you don’t need to hover over the pot quite as much as you do with regular risotto. I’ll often prep the mushrooms while my kids are doing homework, then start cooking when I’m ready for dinner. Sometimes I’ll even double the recipe because the leftovers taste just as good the next day.

What Kind of Mushrooms Should I Use?

While this recipe calls for cremini mushrooms (also known as baby bella), you’ve got plenty of options to work with here. Cremini mushrooms offer a nice earthy flavor that’s not too overpowering, making them perfect for risotto, but you could also use white button mushrooms if that’s what you have on hand. For a more intense mushroom flavor, try using a mix of different varieties – portobello, shiitake, or oyster mushrooms would all work well in this dish. Just make sure whatever mushrooms you choose are fresh and firm, with no slimy spots, and remember to clean them gently with a damp paper towel instead of washing them under running water, which can make them waterlogged.

Options for Substitutions

This cozy risotto recipe can handle some ingredient swaps if you need them. Here’s what you can try:

• Farro: Farro is pretty important for this specific recipe, but if you can’t find it, pearl barley makes a good substitute with a similar cooking time and chewy texture.
• Cremini mushrooms: Any mushroom variety works well here – try white button, shiitake, or portobello mushrooms. You can even use a mix of different mushrooms for more interesting flavors.
• White wine: No wine? Use extra chicken stock plus 1 tablespoon of white wine vinegar or lemon juice to add some acidity.
• Chicken stock: Vegetable stock works perfectly fine if you want to make this dish vegetarian. Just make sure it’s low sodium so you can control the salt level.
• Parmigiano-reggiano: While parmigiano-reggiano gives the best flavor, you can use regular parmesan or pecorino romano. The rind is optional but adds great flavor – feel free to skip it.
• Peas: Not a fan of peas? You can leave them out or swap them with other quick-cooking veggies like asparagus tips or baby spinach.
• Fresh thyme: If you don’t have fresh thyme, use 1 teaspoon dried thyme instead, or try fresh rosemary or sage.

Watch Out for These Mistakes While Cooking

The biggest mistake when making farro risotto is not keeping your stock hot throughout the cooking process – cold stock will interrupt the cooking and lead to uneven texture, so keep it simmering in a separate pot while you cook. Another common error is rushing the process by adding too much stock at once – instead, add it gradually in small amounts, waiting until each addition is absorbed before adding more. To get the most flavor from your mushrooms, avoid overcrowding the pan when sautéing them, as this will cause them to steam rather than brown – cook them in batches if needed, giving them enough space to develop a golden crust. For the best results, toast the farro grains in the pan before adding any liquid, which develops a nutty flavor and helps the grains maintain their structure while cooking.

What to Serve With Mushroom Farro Risotto?

This hearty mushroom farro risotto works great as a main dish, but you might want some simple sides to round out your meal. A light arugula salad with lemon dressing helps balance the richness of the risotto, while roasted asparagus or Brussels sprouts make excellent green veggie sides. If you’re serving this for a dinner party, start with some bruschetta or a small antipasto plate to set the Italian mood. For protein lovers, this risotto pairs nicely with a simple grilled chicken breast or seared scallops on the side, though it’s perfectly filling on its own!

Storage Instructions

Keep Fresh: This mushroom farro risotto will stay good in the fridge for up to 4 days when kept in an airtight container. The farro holds its texture really well, which makes it perfect for meal prep or leftovers. Just know that it might thicken up a bit as it sits.

Reheat: When you’re ready to enjoy your leftover risotto, warm it up in a pan over medium-low heat with a splash of broth or water to bring back its creamy consistency. Give it a good stir now and then. You can also use the microwave – just heat in 30-second intervals, stirring between each, until it’s heated through.

Make Ahead: If you want to get a head start, you can prep the mushrooms and chop the veggies a day before. Store them separately in the fridge until you’re ready to cook. I wouldn’t recommend making the entire risotto too far in advance since it’s best enjoyed fresh when the texture is just right.

Preparation Time	10-15 minutes
Cooking Time	55-60 minutes
Total Time	65-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1300
• Protein: 40-50 g
• Fat: 50-60 g
• Carbohydrates: 130-140 g

Ingredients

• 1 tsp fresh lemon juice
• 3/4 cup dry white wine (like Pinot Grigio)
• finely chopped flat leaf parsley (for garnish)
• 3 tbsp unsalted butter
• 1 rind parmigiano-reggiano cheese (optional, for extra depth)
• 1 tbsp fresh thyme (leaves picked)
• 3/4 cup thawed peas
• 1/2 large yellow onion (finely chopped)
• 1 1/2 cups farro
• kosher salt
• freshly ground black pepper (for best flavor)
• 12 oz cremini mushrooms (sliced 1/4-inch thick)
• 4 cups low-sodium chicken broth
• 3/4 cup grated parmigiano-reggiano cheese
• 3 large garlic cloves (minced)

Step 1: Prepare the Broth

Place the chicken broth into a medium saucepan and bring it to a low simmer.

Keep it over very low heat so it’s warm when needed later in the cooking process.

Step 2: Sauté the Onion and Mushrooms

In a large Dutch oven or heavy-bottomed pot, heat the butter over medium heat until melted and lightly bubbling.

Add the onion with a generous sprinkle of kosher salt and sauté over medium-low heat for 5 to 7 minutes, stirring often, until the onion becomes soft and translucent.

Increase the heat to high, add the sliced mushrooms, and stir to mix.

Cook for an additional 2 to 3 minutes, stirring occasionally, until the mushrooms soften and release their moisture.

Add the garlic and fresh thyme, sautéing for 30 seconds until fragrant.

Season to taste with salt and pepper.

Step 3: Toast the Farro

Add the farro to the pot and toast over medium-high heat for 1 to 2 minutes, stirring continuously.

The farro should lightly crackle, and the pan should appear mostly dry as the grains toast.

Step 4: Incorporate the Wine and Broth

Add the white wine and cook over medium-high heat for 2 to 3 minutes, stirring occasionally until the wine has been completely absorbed by the farro.

Add the parmigiano rind (if using) and the hot broth to the pot, stir to combine, and bring to a boil.

Reduce the heat to a steady simmer, cover, and cook for 45 to 50 minutes.

Stir every 15 minutes or so, ensuring the farro becomes tender while the risotto thickens.

Remove the lid in the final 5 to 10 minutes to encourage thickening and monitor the texture.

If too much liquid remains, increase the heat slightly to reduce.

Step 5: Final Ingredients and Seasoning

Once the farro is tender, reduce the heat to low.

Stir in the grated parmigiano-reggiano cheese and lemon juice, then fold in the thawed peas.

Season with kosher salt and freshly ground pepper to taste.

If the risotto tastes flat, add another generous sprinkle of salt.

Step 6: Rest and Serve

Remove the pot from heat, cover, and let the risotto sit for 5 minutes to thicken and release additional starches.

This rest period results in a creamier, classic risotto texture.

Remove and discard the parmigiano-reggiano rind if used.

Serve the risotto in pre-warmed bowls, garnishing with fresh thyme leaves, finely chopped parsley, and freshly grated parmigiano-reggiano cheese as desired.