Easy Mushroom Farro Risotto

Creamy, hearty, and full of deep umami flavor, this Easy Mushroom Farro Risotto (also known as farrotto) brings all the comfort of traditional risotto with a fraction of the effort. Made with chewy, nutty farro instead of rice, it’s packed with earthy mushrooms, bright green peas, fresh thyme, and a touch of lemon for balance. This is a one-pot meal that feels elegant but couldn’t be easier to make.

Why You’ll Love This Recipe

If you love risotto but dread the constant stirring, this farro version is your new best friend. Farro holds its shape beautifully and doesn’t require the same meticulous attention as Arborio rice. The result is a creamy, al dente texture that’s satisfying, rustic, and deeply flavorful. It’s simple enough for a weeknight dinner, yet impressive enough to serve guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 cups (1 quart) low sodium chicken broth

• 3 tablespoons unsalted butter

• ½ large yellow onion, finely chopped (about 1 cup)

• Kosher salt, to taste

• Freshly ground black pepper, to taste

• 12 oz cremini (Baby Bella) mushrooms, cleaned and thinly sliced

• 3 large garlic cloves, finely chopped

• 1 tablespoon fresh thyme, finely chopped (plus more for garnish)

• 1½ cups farro

• ¾ cup grated Parmigiano-Reggiano cheese (plus more for serving)

• Parmigiano-Reggiano rind (optional)

• 1 teaspoon freshly squeezed lemon juice

• ¾ cup frozen peas, thawed

• Flat-leaf parsley, finely chopped (for garnish)

Directions

1. In a medium saucepan, warm the chicken broth over low heat and keep it at a gentle simmer.

2. In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat until lightly bubbling. Add the onion and a generous pinch of salt. Cook for 5–7 minutes, stirring often, until the onion is soft and translucent.

3. Increase heat to high, add the sliced mushrooms, and cook for 2–3 minutes until they release moisture and soften. Add the garlic and thyme, and cook for 30 seconds until fragrant. Season with salt and pepper.

4. Stir in the farro and toast for 1–2 minutes over medium-high heat, stirring constantly, until the grains are slightly crackling and dry.

5. Add the Parmigiano rind (if using), pour in the hot broth, and stir to combine. Bring to a boil, then reduce to a steady simmer. Cover and cook for 45–50 minutes, stirring every 15 minutes, until the farro is tender and the risotto is thick and creamy.

6. In the last 5–10 minutes of cooking, uncover the pot to allow any excess liquid to evaporate, adjusting the heat as needed.

7. Reduce heat to low. Remove the Parmigiano rind, if used. Stir in the grated Parmigiano-Reggiano cheese and lemon juice. Fold in the peas.

8. Taste and adjust seasoning with more salt and pepper if needed.

9. Serve warm, garnished with chopped parsley, fresh thyme, and additional cheese if desired.

Servings and timing

This recipe yields 4 servings.
Prep time: 15 minutes
Cooking time: 60 minutes
Total time: 1 hour 15 minutes

Variations

• Vegetarian: Use vegetable broth in place of chicken broth.

• Vegan: Replace butter with olive oil and omit the cheese or use a vegan Parmesan substitute.

• Add Protein: Top with poached eggs, grilled chicken, or seared scallops for a complete meal.

• Mushroom Mix: Use a mix of wild mushrooms like shiitake, oyster, or chanterelle for deeper flavor.

• Herb Swap: Try rosemary, sage, or tarragon in place of thyme for a different aromatic profile.

• Spicy Kick: Add red pepper flakes when sautéing the garlic for a gentle heat.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stove with a splash of broth or water to loosen the texture.
This dish is not ideal for freezing, as farro can become overly soft once thawed and reheated.

FAQs

What is farro?

Farro is an ancient whole grain with a nutty flavor and chewy texture. It’s rich in fiber and protein, making it a hearty alternative to rice in dishes like risotto.

Does farro need to be soaked before cooking?

No, soaking is not required for this recipe. It cooks directly in the broth and absorbs all the flavor.

Can I make this dish vegetarian?

Yes, just use vegetable broth instead of chicken broth and ensure the cheese is vegetarian or use a vegetarian-friendly alternative.

Is this a true risotto?

Technically, no—it’s a farrotto, a risotto-style dish made with farro. It mimics the creamy texture of risotto with less work and more bite.

What type of farro should I use?

Use pearled farro for the best results in this recipe. It cooks faster and still holds its texture well.

Can I make this in advance?

Yes, but it’s best served fresh. If making ahead, add a bit of broth when reheating to restore the creamy consistency.

Can I use fresh peas?

Absolutely. Blanch them briefly before adding to preserve their color and sweetness.

Can I use dried thyme instead of fresh?

Yes, use about 1 teaspoon of dried thyme in place of 1 tablespoon of fresh.

What can I serve with this farrotto?

It pairs well with a simple green salad, crusty bread, or a protein like roasted chicken or grilled tofu.

What if my farro is still too firm?

Continue simmering with a bit more hot broth or water until the grains reach your desired tenderness.

Conclusion

This Easy Mushroom Farro Risotto is a hearty, comforting dish that combines the richness of risotto with the ease of farro. With savory mushrooms, aromatic herbs, and creamy cheese, it’s a perfect cold-weather dinner or elegant vegetarian main. Enjoy the ease of this no-stir method and savor each cozy, flavorful bite.