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Farro Mushroom Risotto
Nutty farro cooked risotto-style with wild mushrooms and truffle oil. Toasting the farro in the pan for a minute before any liquid goes in deepens its natural nuttiness and helps it hold its bite through the long simmer.
Total time
50 min
Prep
10 min
Cook
40 min
Difficulty
easy
Cuisine
Mediterranean
comfortvegetarianhearty
Ingredients
2 cupsfarro
1 lbmixed mushrooms, sliced
1shallot, minced
4 clovesgarlic
½ cupwhite wine
5 cupswarm vegetable broth
½ cupparmesan, grated
2 tbspbutter
1 tbsptruffle oil
fresh thyme
saltto taste
Instructions
1
Sauté shallot and garlic; add farro; toast 1 min.
2
Add wine; stir until absorbed.
3
Add broth ladle by ladle, stirring frequently.
4
Off heat, stir in mushrooms, parmesan, and butter; finish with truffle oil.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
601
Protein
35.7g
Fat
25g
Carbs
53.5g
Fiber
5.5g
Sodium
2042mg
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