Farro Risotto with Roasted Mushrooms and Thyme
Creamy farro cooked risotto-style with roasted mushrooms, thyme, and a touch of Parmesan, no arborio rice required.
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.
Ingredients
- 1.5 cups dry pearled farro
- 1 lb mixed mushrooms — cremini and shiitake, sliced
- 3 tbsp olive oil — divided
- 1 yellow onion — diced
- 2 cloves garlic — minced
- 4 cups low-sodium vegetable broth — warmed
- 1/3 cup dry white wine — optional
- 1/3 cup grated Parmesan
- 1 tbsp fresh thyme — chopped, plus more to garnish
- 1/2 tsp sea salt
- 1/4 tsp black pepper
These ingredients are standard at most major European supermarkets.
Instructions
- 1Preheat oven to 425°F (220°C). Toss mushrooms with 1 tablespoon olive oil, salt, and pepper, and roast 20-25 minutes until browned.
- 2Meanwhile, heat remaining olive oil in a large pot over medium heat. Add onion and cook 5 minutes until softened.
- 3Stir in garlic and farro, toasting 1-2 minutes.
- 4Add wine if using, and stir until mostly absorbed.
- 5Add warm broth one ladle at a time, stirring frequently and letting each addition absorb before adding more, about 35-40 minutes total, until farro is tender and creamy.
- 6Stir in roasted mushrooms, Parmesan, and thyme. Season with salt and pepper and serve immediately.