An easy, creamy, and nutty whole-grain side dish that's ready in under 30 minutes!
This blog post was originally published on June 26, 2019. It was updated on June 22, 2021.
In this article, I share a recipe for Mushroom Farro Risotto. As part of the post, I shared illustrated instructions, substitutions, serving suggestions, and more.
Table of contents
- An easy, creamy, and nutty whole-grain side dish that's ready in under 30 minutes!
- This blog post was originally published on June 26, 2019. It was updated on June 22, 2021.
- What is farro risotto?
- Mushroom risotto is....
- Recipe ingredients:
- Substitutions:
- How to make farro risotto:
- Recipe pro-tips:
- Recipe FAQ's:
- Serving suggestions:
- Storage directions:
- Dietary adaptations:
- Tools needed to make this recipe:
- More healthy side dish recipes:
- Sign up to get new recipes as they drop!
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please see my disclosure policy for details.
For this recipe post, I am honored to have dietitian and fitness professional, Katie Hake RDN, LC, CPT, collaborate with me. Katie is a Certified Intuitive Eating Counselor and helps people find food freedom. Today, she introduces mushroom farro risotto to us and explains where it fits into a healthy lifestyle.
Savory, warm, and comforting, try this Mushroom Farro Risotto as an easy side dish or serve with grilled chicken, sauteed scallops, baked salmon or another protein for a hearty meal.
Inspired by the many Trader Joe ‘hauls’ I’ve seen on Instagram, I figured it was time to wait in line and make the trek to my local TJ’s. If you’ve never been, I have to say it’s worth the trip. Of course, their many fun food options are amazing, but I am pretty sure they have the happiest employees in the world.
Like many of you, I too have hit burnout with meal prep and meal planning. Fortunately, I stumbled upon Trader Joe’s frozen Mushroom Risotto and was re-inspired to get back in the kitchen!
And yes, even dietitians get in a food rut! And YES, you can eat frozen foods and other convenience foods and still be healthy! In fact, by tuning in to your energy levels, and eating what actually sounds good, you will feel more satisfied, and far less stressed (hellllo health benefits and tips to avoid burnout!).
This risotto will have you dreaming all things hearty holidays and the aromas alone will confirm that you can (and should) enjoy hearty dishes you enjoy any time of year (not just the holidays).
Farro is a nutty whole grain that is packed with both protein and fiber, and should be a staple in your pantry if it’s not already! Incorporating whole grains like farro not only help reduce your risk for heart disease, but are an affordable staple that can allow you to incorporate some gentle nutrition without the stress.
As a non-diet dietitian and Certified Intuitive Eating Counselor, I help clients take the stress out of eating. Many people assume that intuitive eating means eating cookies and chips all day, and while yes, unconditional permission to eat is an aspect of a non-diet approach, we also look at gentle nutrition.
Being able to choose foods that both satisfy you and nourish you are key. You can enjoy vegetables (like mushrooms and onions in this risotto) because you can, not because you have to!
What is farro risotto?
Farro risotto, also known as "farrotto," is a risotto made with farro -- a nutty whole grain -- in place of traditional arborio rice. The farro is slow-cooked over moderate heat, stirring the rice constantly as we periodically add warm broth.
Farro has a longer cooking time than does arborio rice, so we'll be using quick-cooking farro to save on time. The result is a creamy and rich side dish that can be served on its own or alongside many of your favorite main dishes.
Mushroom risotto is....
- Savory
- Satisfying
- Hearty
- Nutritious
As Katie shared, all foods fit and we owe it to ourselves to enjoy the foods we love without the stress. So, try out a bowl of this comforting cheesy risotto today!
Recipe ingredients:
- Quick-cooking farro - often found at Trader Joe's, at Albertson's/Safeway, and on Amazon.
- Cremini mushrooms - otherwise known as "baby bella mushrooms"
- Onion
- Olive oil
- Chicken or vegetable broth
- White wine - a dry white wine, like pinot grigio or sauvignon blanc, is best
- Unsalted butter
- Grated parmesan cheese
Substitutions:
- Mushrooms - sliced white button mushrooms or cubed portabellos can work in place of the cremini mushrooms
- Grains - substitute 10-minute (quick-cooking) barley for the risotto to make a barley risotto
- Wine - to make this recipe without alcohol, substitute additional broth for the white wine
How to make farro risotto:
- Add the broth to a saucepan and warm over low heat.
- Saute the onions and mushrooms in the olive oil over medium-low heat until the onions have softened and the mushrooms have released their moisture.
- Stir in the farro and cook, stirring constantly, or until the farro smells nutty.
- Pour in the white wine and cook, stirring constantly, for 2 minutes, or until evaporated.
- Add in the broth, 1 ladle at a time, stirring between additions until the broth is reduced.
- Reduce the heat to low. Stir in the butter and parmesan cheese until combined. Season with additional salt to taste and serve hot!
Recipe pro-tips:
- Keep the broth warm - warm the broth over low heat on a separate burner as you cook the risotto. Adding warm broth helps the farro to cook evenly and speeds up the cooking time.
- Stir the rice constantly - stirring the rice as you cook is key to making risotto nice and creamy. So, don't go far from the pan while it's on the stove. If you're looking for entertainment, turn on a podcast or music, pour a glass of your favorite drink, and enjoy the meditative cooking process.
- Don't let the broth evaporate completely between additions - we want the broth to reduce, but not completely evaporate between additions. If it totally evaporates, the starches in the rice may burn; adding an unpleasant flavor and/or texture.
- Season the risotto to taste before serving - salt brings out the flavor of the risotto. Though broth has salt in it, the amount in different brands can vary so taste the risotto and season to taste before serving.
Recipe FAQ's:
You need to stir the risotto while cooking because the slow cooking process releases the starch in the grains. This makes it nice and creamy.
No, you do not need to rinse farro before cooking it. Just pour the farro directly into the pan as directed in the recipe.
Serving suggestions:
Serve this mushroom risotto on its own for a filling vegetarian meal or anywhere you'd serve traditional risotto. I love serving it with:
- Air fryer salmon
- Grilled Italian sausages
- Grilled vegetable kabobs
- Beef ragu
- Grilled chicken thighs
- Sauteed zucchini and yellow squash
- Air fryer zucchini
Storage directions:
- Refrigerator: leftovers keep covered in an airtight container in the refrigerator for up to 5 days.
- Freezer: you can freeze leftover risotto in a freezer-safe container for up to 3 months.
Dietary adaptations:
- Vegetarian - to make this recipe vegetarian, use vegetable broth or stock
- Dairy-free - to make this recipe dairy-free, use a dairy-free or nut milk-based parmesan cheese
- Vegan - to make this recipe vegan, use vegetable broth and a dairy-free or nut milk-based parmesan cheese
Tools needed to make this recipe:
- Cutting board
- Chef knife
- Measuring cups & spoons
- Stockpot or large & deep skillet
- Saucepan
- Soup ladle or additional measuring cup
- Wooden spoon or saute paddle
More healthy side dish recipes:
- Instant Pot Cheese Risotto
- Pumpkin Risotto
- Garlic Angel Hair Pasta
- Crispy Garlic Smashed Air Fryer Potatoes
- Healthy Mashed Potatoes
- No Yeast Dinner Rolls
Mushroom Farro Risotto
Mushroom Farro Risotto: an easy, creamy, and nutty whole-grain side dish that's ready in under 30 minutes!
Ingredients
- 2 ¾ cups low-sodium chicken or vegetable broth
- 1 tablespoon olive oil
- 1 cup diced yellow or white onion
- Pinch salt + additional salt to season optional
- 3 cups. sliced cremini mushrooms
- 1 ¾ cup or 8.8 oz. quick-cook farro (such as Trader Joe's quick-cook risotto)
- ½ cup dry white wine
- ½ cup grated parmesan cheese
- 1 tablespoon unsalted butter
Instructions
- Add the broth to a saucepan and warm over low heat.
- Saute the onions, mushrooms, and a large pinch of salt in the olive oil over medium-low heat until the onions have softened and the mushrooms have released their moisture, or for 4-5 minutes.
- Stir in the farro and cook, stirring constantly, for 1-2 minutes, or until they smell nutty.
- Pour in the white wine and cook, stirring constantly, for 2 minutes, or until the wine is evaporated.
- Add in the broth, 1 ladle at a time, stirring between additions until the broth is reduced.
- Reduce the heat to low. Stir in the butter and parmesan cheese until combined. Season with additional salt to taste and serve hot!
Notes
- Sliced white mushrooms can substitute for cremini mushrooms.
- Leftovers last covered in an airtight container in the refrigerator for up to 5 days. They can be frozen in a freezer-safe container for up to 3 months.
