Description
This easy mushroom farro risotto (farrotto) is creamy, hearty, and full of savory flavor, made without the need for constant stirring. Featuring earthy mushrooms, fresh herbs, and sweet peas, it’s a simple yet luxurious one-pot vegetarian meal.
Ingredients
- 4 cups (1 quart) low sodium chicken broth
- 3 tablespoons unsalted butter
- 1/2 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, trimmed, 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)
Instructions
- In a medium saucepan, warm the chicken broth over low heat and keep it at a gentle simmer.
- In a large Dutch oven or heavy pot, melt butter over medium heat. Add chopped onion and a generous pinch of kosher salt. Cook for 5–7 minutes, stirring often, until soft and translucent.
- Increase heat to high, add mushrooms, and cook for 2–3 minutes until softened and moisture is released. Add garlic and thyme, stirring for 30 seconds until fragrant. Season with salt and pepper.
- Stir in farro and toast over medium-high heat for 1–2 minutes, stirring constantly, until lightly crackling and dry.
- Add Parmigiano rind (if using) and pour in hot broth. Stir and bring to a boil, then reduce to a steady simmer. Cover and cook for 45–50 minutes, stirring every 15 minutes, until farro is tender and creamy.
- In the last 5–10 minutes, uncover to help reduce excess liquid. Adjust heat as needed for desired consistency.
- Reduce heat to low, remove rind (if used), and stir in grated Parmigiano-Reggiano and lemon juice. Fold in thawed peas and mix gently.
- Taste and adjust seasoning with salt and pepper.
- Serve warm, garnished with chopped parsley, fresh thyme, and extra cheese as desired.
Notes
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Parmigiano rind adds extra flavor but can be omitted if unavailable.
- Farro remains pleasantly chewy even when creamy—don’t expect it to be as soft as rice.
- Leftovers can be stored in the fridge and reheated with a splash of broth or water.
