Creamy Mushroom Farrotto
This 'farrotto' uses hearty farro instead of traditional Arborio rice, offering a delightful chewy texture and nutty flavor to a classic creamy mushroom dish. It's a comforting and wholesome meal perfect for any weeknight.
For 4 servings
Prepare Ingredients: Heat the vegetable broth in a small saucepan and keep it at a gentle simmer over low heat. Slice the mushrooms, mince the shallot and garlic, and chop the fresh parsley.
Sauté Aromatics and Mushrooms: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the minced shallot and cook for 2-3 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and start to brown, about 5-7 minutes. Season lightly with salt and pepper.
Toast Farro and Deglaze: Add the pearled farro to the pot with the mushrooms and stir constantly for 1-2 minutes to lightly toast the grains. Pour in the dry white wine and stir, scraping up any browned bits from the bottom of the pot, until the wine is almost completely absorbed.
Gradually Add Broth: Begin adding the warm vegetable broth, one ladleful (about 1/2 cup) at a time, stirring frequently. Allow each addition of broth to be almost completely absorbed by the farro before adding the next ladleful. Continue this process for 25-30 minutes, or until the farro is tender but still has a pleasant chew (al dente). You may not need all the broth, or you might need a little more; adjust as needed.
Finish and Season: Remove the pot from the heat. Stir in the unsalted butter and freshly grated Parmesan cheese until melted and creamy. Taste and adjust seasoning with additional salt and freshly ground black pepper as needed.
Serve: Ladle the creamy mushroom farrotto into warm bowls. Garnish generously with fresh chopped parsley and an extra sprinkle of Parmesan cheese, if desired. Serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep Broth Warm: Always use warm broth when making farrotto or risotto. Adding cold liquid will cool down the pot and interrupt the cooking process, resulting in unevenly cooked grains.
- 2Stirring is Key: Frequent, but not constant, stirring helps release the starch from the farro, contributing to the creamy texture. It also prevents the farro from sticking to the bottom of the pot.
- 3Doneness Check: Farro takes longer to cook than Arborio rice. Taste a grain towards the end of the cooking time to ensure it's tender with a slight chew (al dente), not mushy.
- 4Mushroom Browning: Don't overcrowd the pan when cooking mushrooms. Cook them in batches if necessary to ensure they brown properly and develop deep, savory flavor instead of steaming.
Adapt it for your goals.
Protein Boost
Add cooked shredded chicken, sautéed Italian sausage, or pan-seared tofu cubes along with the mushrooms for a more substantial meal.
Seasonal VegetablesSeasonal Vegetables
Stir in fresh spinach or kale during the last 5 minutes of cooking, or add blanched asparagus tips or peas with the final broth addition.
Vegan OptionVegan Option
Omit the butter and Parmesan cheese. Instead, stir in 2-3 tablespoons of nutritional yeast and 1 tablespoon of plant-based butter at the end for a cheesy, creamy finish.
Why this is on our healthy list.
Rich in Fiber
Farro is a whole grain packed with dietary fiber, which aids digestion, promotes satiety, and helps regulate blood sugar levels.
Nutrient-Dense Mushrooms
Mushrooms provide essential vitamins and minerals like B vitamins, selenium, and potassium, and are known for their immune-boosting properties.
Heart-Healthy Fats
Olive oil, a staple in this dish, is a source of monounsaturated fats, which are beneficial for heart health and can help reduce bad cholesterol levels.
Frequently asked questions
Yes, you can. Pearled farro cooks the fastest and is recommended for this recipe. Semi-pearled farro will take a bit longer, and whole farro will require pre-soaking and a much longer cooking time, so adjust accordingly.
