Mushroom Farrotto is the answer when you’re craving something heartier than traditional risotto but just as comforting. This recipe for farro risotto combines chewy farro with earthy mushrooms and cheese for a cozy meal that doesn’t require constant stirring. Finish with a sprinkle of fresh parsley and serve up some serious flavor.
Here is Why This Farrotto Recipe Works
Packed with Mushroom Flavor: Dried porcini and fresh crimini mushrooms bring serious depth to every bite. This isn’t your average risotto wannabe.
Farro’s Nutty Goodness: Whole-grain farro adds a chewy texture and nutty taste that regular risotto just can’t compete with.
Minimal Stirring, Maximum Flavor: All the coziness of risotto without standing over the stove. Just let it simmer, then mix in the good stuff.
Creamy Finish with Ricotta and Parmesan: Ricotta adds creaminess without the fuss, and Parmesan gives it that savory kick.
The Ingredients
Pantry: Farro, olive oil, chicken broth, white wine
Produce: Porcini mushrooms, crimini mushrooms, leek, garlic, fresh oregano, fresh parsley
Dairy: Ricotta, Parmesan cheese
Seasonings: Red pepper flakes
Farro Risotto Variations
Truffle Mushroom Farrotto: Stir in a drizzle of truffle oil before serving and top with a handful of freshly shaved Parmesan. If you have access to a truffle, add a few shavings on top as well.
Herb and Lemon Mushroom Farro: Add a generous squeeze of lemon juice and a tablespoon of chopped fresh thyme along with the parsley.
Creamy Spinach Mushroom Farrotto: Fold in a handful of fresh spinach during the last few minutes of cooking until wilted, and finish with an extra spoonful of ricotta.
Sausage and Mushrooms with Farro: Brown ½ pound of crumbled Italian sausage and add it in with the mushrooms for a heartier, meatier version.
If you like this recipe, try our butternut farro risotto or our chicken farro casserole.
Tips for Success
- Giving the farro a quick rinse removes any dust and helps it cook evenly.
- That soaking water from the dried porcini mushrooms is packed with flavor. Use it in place of some broth for an extra earthy depth.
- Toasting the farro briefly in oil before adding liquids brings out a nutty flavor that’s worth the extra minute.
- Cooking mushrooms in a wide pan prevents overcrowding, helping them brown without steaming.
- Farro can vary in cooking time; start checking around the 45-minute mark to avoid overcooking and keep that chewy texture.
Storing Leftovers
Fridge: Store in the refrigerator for up to 3 days. When reheating, add a splash of broth or water to help restore the creamy texture.
Freezing: Leftovers freeze well! Place portions in freezer-safe containers and freeze for up to 3 months.
Reheating: Reheat in a pot over low heat with a bit of broth to prevent it from drying out. Alternatively, microwave in 1-minute increments, stirring in between, until heated through.
Conclusion
Mushroom Farrotto is one of those dishes that checks all the boxes: hearty, packed with earthy flavors, and wonderfully easy to throw together. It’s a cozy meal that feels a little fancy without requiring extra effort. Plus, you get that nutty, comforting texture of farro without standing over a pot to stir.
More Recipes To Try
This recipe has been adapted from the cookbook: Nigellissima: Easy Italian Inspired Recipes by Nigella Lawson
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Mushroom Farro Risotto
Ingredients
- 1- ounce dried Porcini mushrooms about 1 cup
- 1 cup boiling water
- ¼ cup olive oil divided
- 2-¾ cups of whole-grain farro
- ¼ cup dry white wine
- 5 cups chicken broth or beef broth
- Pinch of red pepper flakes
- 8 ounces crimini mushrooms sliced
- 1 medium leek cleaned and split, thinly sliced,white and light green only
- 3 garlic cloves finely chopped
- 2 tablespoons finely chopped fresh oregano
- ¼ cup ricotta
- ¼ cup grated Parmesan
- 3 tablespoons chopped fresh parsley to serve
Instructions
- Add the dried mushrooms to a small dish and pour the boiling water over, press the mushrooms down with a fork so they are completely immersed. Allow the dried mushrooms to rehydrate for 15 minutes. Drain them through a fine mesh strainer and reserve the soaking water. Chop the mushrooms when cool enough to handle, place on a small plate and reserve.
- In a Dutch oven or large, heavy-bottomed pot with a lid, over medium-high heat, add 2 tablespoons of the olive oil and when it is warm add the whole-grains of farro. Stir the farro, coating them with the oil and allow them to gently toast while continuing to stir. About 1-3 minutes, the toasting adds to the nutty flavor of the risotto.
- Add the wine and cook for another 30 seconds or so to burn off the alcohol, then add the chicken broth, red pepper flakes, the reserved Porcini-soaking water and the chopped rehydrated Porcini mushrooms. Bring the pot to a boil, cover with the lid and reduce the heat to a simmer. Cook for 60 minutes until the water has been absorbed and the farro grains are easy to bite when tested. They should be somewhat firm and chewy but not hard.
- Meanwhile: In a large skillet set over medium-high, heat the remaining 2 tablespoons of oil and add the sliced Crimini mushrooms, stirring to coat them well and cook until soft and slightly golden. Add the chopped garlic and cook 30 seconds until fragrant. Add the leeks and chopped oregano and cook until the leeks are softened, stirring frequently.
- When the farro has cooked to your taste preference, remove it from the heat, (if necessary drain any excess water with a fine mesh strainer), add the cooked mushrooms-leek mixture and mix with the farro. Stir in the ricotta and Parmesan cheeses and transfer the mix to a serving dish. Sprinkle with the chopped parsley and serve.
Sabrina
Thursday 28th of January 2016
This looks wonderful! I love farro and definitely will try making risotto out of it soon :)
Pat
Thursday 28th of January 2016
Thanks, Sabrina...Let me know what you think after you try it :)