Farro Risotto with Roasted Mushrooms and Thyme

Farro makes a wonderful stand-in for arborio rice in risotto — it takes a similar amount of patient stirring and ladling in broth a bit at a time, but rewards you with a chewier bite and a noticeably nuttier flavor than the traditional version.

Roasting the mushrooms separately in a hot oven, rather than just sautéing them into the pot, gives them a deeper, more concentrated flavor and keeps them from turning soggy once they're folded in at the end. A finish of fresh thyme and a little Parmesan rounds it out.

Because farro is a whole grain rather than a refined one, this risotto brings a meaningfully higher amount of fiber to the table than a classic rice version would, while still delivering that same comforting, creamy texture people love risotto for. It's a satisfying vegetarian main on its own, though it also makes a fine side to roasted chicken if you want more protein on the plate.