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Vegetarian Recipes

Recipe | Farro Risotto with Wild Mushrooms and Asparagus

Farro Risotto with Wild Mushrooms and Asparagus

Farro Risotto with Wild Mushrooms and Asparagus
Even though I love risotto, I don’t cook it very often. It’s not that I find it complicated or that it doesn’t turn out well when I make it, it’s just that I’m lazy and easily distracted. Standing over a Dutch oven full of rice and broth for 40 minutes seems like some kind of cruel punishment from a fairy tale. Like, I’m sure Cinderella’s evil step-sisters made her prepare them risotto for dinner every night.

Despite my aversion to making risotto, when I saw a recipe for farro risotto in Cooking Light, my interest was piqued. I’m on a bit of grain kick and farro is one of the few that I haven’t tried. I also (mistakenly!) thought that maybe I could spend a little bit less time babysitting farro risotto. But you know what? It was totally worth the time and effort. Farro risotto is good. Dare I say better than risotto risotto? Yes, I dare!

Farro is chewy and nutty and much more filling then Arborio rice, yet it still has that risotto creaminess that I love. I tweaked the original recipe a little by adding roasted asparagus, more onion, and wild mushrooms. I also used no-beef broth since we had that on hand, although there’s probably only a slight difference in flavor if you use the original recipe’s mushroom stock instead.

If you have this for a meal, be prepared to be full afterwards. Pleasantly full, but full nonetheless.

Farro Risotto with Wild Mushrooms and Asparagus

Farro Risotto with Wild Mushrooms and Asparagus

A hearty risotto made with farro, wild mushrooms, and roasted asparagus. Adapted from Cooking Light's Farro Risotto with Mushrooms.
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes


  • 1 oz. dried shiitake mushrooms
  • 1 lb. asparagus tough ends removed, cut into 1-inch pieces
  • 2 tbsp. + 2 tsp. extra-virgin olive oil
  • 5 1/2 c. no-beef broth or mushroom stock
  • 1 1/2 c. uncooked farro
  • 1 small onion chopped
  • 2 garlic cloves minced
  • 4 oz. wild mushroom blend sliced
  • 1/2 cup dry white wine
  • 1 tsp. chopped fresh thyme
  • 1/4 c. grated fresh Parmigiano-Reggiano cheese
  • 1/4 c. fresh flat-leaf parsley chopped
  • salt and pepper to taste


  • Preheat oven to 425 degrees.
  • Place dried shiitake mushrooms in a medium bowl and cover with boiling water. Let stand 30 minutes or until tender. Drain and coarsely chop.
  • Toss asparagus and 2 tsp. of olive oil on a baking sheet. Roast for 10 minutes or until tender, stirring halfway through.
  • Bring broth to a simmer in a small saucepan. Keep stock warm over low heat.
  • Heat remaining olive oil in a Dutch oven over medium heat. Add farro and onion; cook 5 minutes, stirring occasionally. Add garlic and cook 1 minute more, stirring constantly. Add shiitake mushrooms and wild mushrooms. Cook for 5 minutes or until wild mushrooms are tender, stirring occasionally. Add wine and thyme; cook until liquid almost evaporates.
  • Add 1/2 cup of broth to farro mixture; cook over medium heat 4 minutes or until the liquid is nearly absorbed, stirring occasionally. Add remaining 5 cups of broth 1/2 cup at a time, stirring occasionally until stock is absorbed before adding the next. (This takes about 40 minutes. Yes really.)
  • When adding the last 1/2 cup of broth, stir in cheese as well. When broth is absorbed completely, stir in parsley, roasted asparagus, salt and pepper. Serve immediately.
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  • Reply
    Texas Type A Mom
    May 2, 2011 at 11:48 pm

    This sounds so good! You're going to bankrupt me with your fancy ingredients though!

  • Reply
    in metal jewelry
    May 3, 2011 at 1:38 am

    omg this looks SO good right now!

  • Reply
    Carol @ There's Always Thyme to Cook
    May 3, 2011 at 8:32 pm

    Looks delicious! Farro and mushrooms are such a nice combination!

  • Reply
    May 3, 2011 at 10:43 pm

    Yum! I'd love to try this one with shitake mushrooms, only because I'm obsessed with them.

  • Reply
    May 3, 2011 at 11:13 pm

    I just finished eating my Big Mac and now I feel extra guilty.'s an award for you. Want it? Take it. If you don't then I'll be sad but whatever. No..just thought I'd tell you that I love ya!

  • Reply
    Adrienne @ How to Ice a Cake
    April 19, 2012 at 8:27 am

    Goodness I’m obsessed with farro. This looks like the perfect way to enjoy asparagus the next time I pick some up from the store

    • Reply
      April 19, 2012 at 12:51 pm

      Farro is so good as risotto! Actually, I haven’t had it any other way–I should really try doing something else with it. 🙂

  • Reply
    Rachel @ Bakerita
    May 22, 2012 at 2:09 pm

    Farro is absolutely amazing! My family has been on a farro kick, and we’ve always been risotto lovers, but I’ve never thought of farro risotto. Can’t wait to make this for my family! So glad I discovered your site, I absolutely love it!

    • Reply
      May 23, 2012 at 9:03 am

      We love farro too–just need to find some more ways to use it! But it’s so hearty and filling, much more than rice.

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