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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.

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

Instructions

  1. Preheat oven to 425°F (220°C). Toss mushrooms with 1 tablespoon olive oil, salt, and pepper, and roast 20-25 minutes until browned.
  2. Meanwhile, heat remaining olive oil in a large pot over medium heat. Add onion and cook 5 minutes until softened.
  3. Stir in garlic and farro, toasting 1-2 minutes.
  4. Add wine if using, and stir until mostly absorbed.
  5. Add 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.
  6. Stir in roasted mushrooms, Parmesan, and thyme. Season with salt and pepper and serve immediately.