There are few dishes that capture the essence of cozy comfort food quite like a warm, creamy bowl of risotto. It has long been one of my favorite indulgences; both to order at restaurants and to make at home. But let’s be honest: traditional risotto demands a fair amount of attention, with its slow additions of broth and near constant stirring. That’s where this Easy Mushroom Farro Risotto, or farrotto, comes in and changes everything. It delivers all the creamy, savory satisfaction of the classic dish, but it’s made with hearty, nutty farro and uses a genius no stir cooking method. It’s healthier, more forgiving, and wonderfully hands off, leaving you free to toss together a salad while dinner bubbles away on its own.
What Is Farro, and Why Use It for Risotto?
Farro is an ancient hulled wheat grain that was a staple in ancient Rome, and it’s beloved in Italian cooking for its incredible chewy texture and slightly nutty flavor. It’s packed with fiber and protein, which makes this risotto far more filling and nutritious than one made with traditional Arborio rice. Unlike rice, farro holds its structure beautifully during cooking and in leftovers, so you don’t have to worry about it turning into a mushy mess. For this recipe, I especially love using Bob’s Red Mill Organic Farro, which is lightly scored to reduce cooking time and help release starches. This natural starch release is the secret behind the risotto’s luscious, creamy texture; no endless stirring required.
Building Layers of Earthy, Rich Flavor
This risotto begins the way all good things do: by slowly sautéing finely chopped yellow onion in butter until it’s soft, translucent, and fragrant. Then we pile in plenty of thinly sliced cremini mushrooms; also known as baby bellas for their deep, earthy flavor. Cooking the mushrooms over high heat allows them to release their moisture and then achieve a beautiful golden brown sear, which concentrates their savory, umami rich flavor. Fresh garlic and fragrant thyme are added just at the end, filling your kitchen with the most incredible aroma.
Then comes toasting the farro in the pan for a minute or two, which brings out its inherent nuttiness. A generous pour of dry white wine; Pinot Grigio or Sauvignon Blanc work beautifully; follows next. As it sizzles and reduces, it deglazes the pan, lifting every last bit of caramelized goodness from the bottom. Once the wine is absorbed, all of the hot, simmering chicken broth goes into the pot at once along with an optional but highly recommended Parmigiano Reggiano cheese rind. The rind slowly releases its salty, savory flavor into the risotto as it simmers, adding an irreplaceable depth. Give it a stir, pop the lid on, and let the stovetop work its gentle magic for about 45 minutes, stirring only every 15 minutes or so.
The Finishing Touches for Creamy Perfection
As the farrotto reaches the end of its cooking time, I like to remove the lid to let any excess liquid reduce and thicken the dish to that perfect, spoonable consistency. With the heat turned to low, you’ll stir in a generous helping of freshly grated Parmigiano Reggiano cheese and a tiny splash of fresh lemon juice. The cheese melts into the farro, creating a velvety, savory blanket, while the lemon juice brightens everything up. Finally, a handful of thawed sweet peas gets folded in, adding beautiful pops of color and a touch of natural sweetness.
Here’s my best tip: once everything is combined, take the pot off the heat, cover it, and let it rest for 5 minutes. This seemingly small step allows the starches to continue releasing and the risotto to thicken to an impossibly creamy, classic risotto like texture. Before serving, discard the cheese rind, ladle the farrotto into warm bowls, and finish with fresh parsley, extra thyme leaves, and another snowy shower of Parmesan.
This mushroom farro risotto is a warm hug in a bowl; hearty, satisfying, and elevated enough for a dinner party yet simple enough for a Tuesday night. I hope it earns a permanent spot in your comfort food rotation!
Easy Mushroom Farro Risotto
Ingredients
- 4 cups 1 quart low sodium chicken broth
- 3 tablespoons unsalted butter
- ½ large yellow onion finely chopped (roughly 1 cup)
- Kosher salt to taste
- Freshly ground black pepper to taste
- 12 ounces cremini baby bella mushrooms, cleaned, trimmed, and thinly sliced
- 3 large garlic cloves finely chopped
- 1 tablespoon finely chopped fresh thyme leaves plus more for garnishing
- 1½ cups Bob's Red Mill Organic Farro or other lightly scored farro
- ¾ cup dry white wine such as Pinot Grigio
- 1 Parmigiano Reggiano cheese rind optional
- ¾ cup freshly grated Parmigiano Reggiano cheese plus more for serving
- 1 teaspoon freshly squeezed lemon juice
- ¾ cup frozen peas thawed
- Flat leaf parsley finely chopped, for garnishing
Instructions
- Place the chicken broth in a medium saucepan and bring to a low simmer over medium heat. Once simmering, reduce the heat to very low and keep warm.
- In a large Dutch oven or heavy bottomed pot, melt the butter over medium heat until it is lightly bubbling. Add the finely chopped onion along with a generous pinch of kosher salt. Sauté over medium low heat, stirring often, until the onion is very soft and translucent, about 5 to 7 minutes.
- Increase the heat under the pot to high. Add the sliced mushrooms and stir to combine. After a minute or so, the mushrooms will begin to sweat and release their liquid. Continue to cook for an additional 2 to 3 minutes, stirring occasionally, until the mushrooms have softened and started to turn golden. Add the chopped garlic and fresh thyme. Sauté, stirring continuously, until fragrant, about 30 seconds. Season the mixture to taste with kosher salt and freshly ground black pepper.
- Add the farro to the pot. Toast the grains over medium high heat for 1 to 2 minutes, stirring continuously. The farro will crackle lightly, and the pan should become mostly dry.
- Pour in the dry white wine. Cook over medium high heat, stirring every so often, until the wine has been completely absorbed by the farro, about 2 to 3 minutes.
- Add the optional Parmigiano Reggiano rind and all of the hot chicken broth to the pot. Stir to combine thoroughly. Bring the liquid to a boil, then immediately reduce the heat to a steady simmer. Cover the pot and cook for 45 to 50 minutes, stirring roughly every 15 minutes, or until the farro is tender but still slightly chewy at the center and the risotto has thickened. Note: For the final 5 to 10 minutes of cooking, I recommend removing the lid to help the excess liquid reduce and thicken the risotto more easily.
- Reduce the heat to low. Stir in the ¾ cup of freshly grated Parmigiano Reggiano cheese and the lemon juice until well combined. Gently fold in the thawed peas. Taste the risotto and season with additional kosher salt and freshly ground black pepper as needed. (If it tastes flat, a generous pinch more of salt often does the trick.)
- Remove the pot from the heat, cover, and let the risotto sit undisturbed for 5 minutes. This resting time helps it thicken further and develop an even creamier, more classic risotto like texture. Remove and discard the Parmigiano Reggiano rind, if used.
- Serve the risotto in pre warmed bowls. Garnish generously with fresh thyme leaves, finely chopped flat leaf parsley, and additional freshly grated Parmigiano Reggiano cheese.
Notes
Feel free to substitute other mushroom varieties like shiitake, oyster, or a wild mushroom blend for a more complex flavor. You can also rehydrate a handful of dried porcini mushrooms in the warm broth for an extra savory boost.
For a vegetarian version, substitute the chicken broth with a rich vegetable broth. The flavor will still be wonderfully savory.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The farrotto will thicken as it sits; reheat gently on the stovetop or in the microwave with a splash of broth or water to loosen it back to a creamy consistency.
