Discover a new hearty, healthy, & quick main dish recipe with this Quick Mushroom Farro Risotto with Turkey. It's a complete meal with protein, whole grains, and greens; is ready in 25 minutes, and is the kind of savory hearty meal the whole family will love.
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I don't know about you, but our lives seem to be going at Mach speed this summer. I'm doing everything I can just to keep up -- including reminding myself to take it just one day at a time --and a big part of that is finding quick and healthy low-fuss recipes to add to my dinner arsenal. This Quick Mushroom Farro Risotto with Turkey is one of the biggest hitters on my list.
It's a quick risotto recipe that is filling and so much faster to make than standard risotto, thanks to quick cook farro. The addition of turkey to a risotto may seem sacrilege to some (believe me, I get it) but somehow it just works with the chewiness of the nutty grain.
Add in some mushrooms, greens, and a smattering of parmesan and you have a healthy and complete meal, full of fiber, muscle-loving protein, and slow-digesting carbohydrates.
Not a meat eater, you say? No worries at all, because this healthy mushroom risotto is easily made vegetarian. Simply using vegetarian broth in place of the chicken broth and omit the turkey and turkey sauteing step from the recipe.
Also, read below for recipes on how to make this risotto without wine. Being more partial to red wine, I seldom keep white wine in the house. So, not having the time to make a last minute run to the store the other night while making this, I simply subbed in more broth in place of the wine and it was still delicious.
Whatever variations you try or don't try, I hope this recipe gives you some moments of calm, and maybe even victory and accomplishment, during whatever busy seasons you find yourself in, reminding yourself that you can do it one day, and recipe, at a time.
Six delicious reasons to try this healthy farro recipe:
- High in fiber
- Full of good-for-you whole grains
- A good source of potassium and B vitamins, thanks to the cannellini beans
- A complete meal with baby greens and mushrooms
- Perfect for leftovers as it reheats (and freezes!) like a dream
See? This simple, yet healthy main dish meal is practically begging to be made!
A few questions, answered.
What is risotto made of?
Classic risotto is made of a grain, chicken or vegetable broth and (possibly) white wine, onions, garlic, and hard cheese. You can take different interpretations on this or add additional ingredients to it as well.
For example, we're using quick-cooking farro in place of the arborio rice and adding in thyme, ground turkey, baby greens, and mushrooms to this healthy mushroom risotto recipe!
Can you make risotto without wine?
Yes! Most definitely. Whether you're like me and don't always have white wine in the house (I'm over here all just making space for all the red wine in my life...) or don't drink wine, simply just sub in extra broth in place of the wine.
What grains can you make risotto with?
You can make risotto with so many different grains. In fact, in recent months, I've really started to geek out on this. I've tried wheat berries and farro so far, both for a delicious, nuttier risotto result.
I have my eyes on trying barley next; the savoriness of the cheese really brings out the nuttiness of the whole grains, creating a combination I just can't quit with.
What should risotto taste like?
It should taste creamy and savory with a bit of umami and starch. The farro should be slightly chewy and there should be enough salt in the recipe to have the flavors shine, but not be overly salty.
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A satisfying and healthier risotto recipe that's on the table in under 30 minutes. Make sure to use quick cook risotto for the best results.
Ground turkey with white and dark meat works best. If making this vegetarian, simply use vegetable broth & omit the turkey and turkey sauteing step from the recipe.
- 2 cups low sodium chicken broth
- 1 ½ tablespoons olive oil
- 1 lb ground turkey (breast & thigh meat)
- ½ teaspoon fresh thyme (or 1 ½ teaspoon dried)
- 2 cloves garlic, diced
- 1 ¼ cup sliced white mushrooms
- 1 ¼ cup sliced cremini mushrooms
- 8.8 oz quick cook farro (I recommend Trader Joe's quick cook risotto)
- ½ cup white wine, or an additional ½ cup chicken broth
- ¾ cup grated parmesan cheese + additional cheese to garnish
- 1 ½ tablespoon red wine vinegar
- 2 cups packed baby spinach or baby kale
- 1 can cannellini beans, drained
- ½ - ¾ teaspoon salt
1. Bring broth to a simmer over medium-low heat.
2. Heat a large saute pan over medium high heat. Add olive oil and heat until the oil sputters when flicked with water.
3. Add onion and saute for 1 ½ minutes, or until fragrant and starting to turn translucent.
4. Add garlic and thyme and saute for one more minute then add in mushrooms and cook for 1-2 minutes, stirring frequently, or until mushrooms start to expel moisture.
5. Add in turkey (if using) and cook for 3-4 minutes, crumbling as you stir, or until cooked through and no longer pink.
6. Add in farro and saute for 1-2 minutes, stirring frequently. Add in ½ cup of white wine or chicken broth and saute, stirring constantly, or until most of the broth has absorbed.
7. Continue adding in the broth, ½ cup at a time -- cooking and stirring until the broth mostly absorbs and then adding the next ½ cup of broth-- until you've added all the broth. It should take about 9-11 minutes.
8. Once there is close to no moisture left, stir in the cheese, vinegar beans, and greens. Reduce heat to low and stir until greens are wilted. Salt to taste (if needed) and serve, with additional cheese to garnish.
1. To make this vegetarian, simply use vegetable broth instead of chicken broth and omit the turkey and turkey sauteing step from the recipe.
2. If you don't want to use or don't have white wine, just use an additional ½ cup of chicken broth instead.
3. I recommend Trader Joe's quick cook farro for this recipe, or any other 10 minute-cook farro.
4. Salt: I like to offer exact recommendations on how much to use, but the amount you will need depends on how salty your broth is. So, taste the risotto after stirring in the vinegar and greens and then salt accordingly.
5. This mushroom risotto will store covered in the refrigerator covered for 3-5 days. You also can freeze it in airtight individual containers for 1-2 months.
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Amount Per Serving Calories 428Total Fat 18gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 10gCholesterol 72mgSodium 708mgCarbohydrates 39gFiber 7gSugar 4gProtein 29g
This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dieticians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Inspired by Smitten Kitchen's Barley Risotto with Beans & Greens
Want more ideas for delicious main dish dinner recipes?
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- Easy Turkey Meatballs - juicy and flavorful meatballs than are healthier and lower in sodium than their beef cousin!
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- Spiced Baked Salmon with Mango Salsa - impress your family and dinner party guests alike with this surprisingly simple, but big on flavor salmon that's ready in under 20 minutes.
- Butternut Squash Farro with Crispy Parmesan Breadcrumbs -farro comes together with roasted and seasoned butternut squash and is sprinkled with crispy-crunchy parmesan breadcrumbs for a filling and heartwarming vegetarian main dish.
- Orange Salmon Protein Bowl - a simple, yet tasty (& nutritional!) bowl with brown rice or quinoa, veggies, avocado, salmon, and a sweet & spicy orange vinaigrette.