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    Oh My Veggies » Vegetarian Recipes » Vegetarian Main Dishes

    Mushroom Farro Risotto

    Published: May 2, 2011 · by Nicole · Updated: Mar 23, 2023 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe
    farro risotto

    This hearty risotto uses farro in place of traditional rice and is loaded with flavor from savory wild mushrooms and roasted asparagus. Yum!

    farro risotto with 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.

    About this Farro Risotto!

    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 experimented with too much yet.

    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!

    (Although if you want to try a traditional risotto - this mushroom risotto is pretty fantastic.)

    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 (which doesn't seem to exist on the internet any longer) by adding roasted asparagus, more onion, and plenty of wild mushrooms.

    I also used a no-beef broth since we had that on hand, but I have also made with my own homemade mushroom stock, and it's equally delicious both ways.

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

    More Vegetarian Recipes

    If you love this farro risotto, be sure to check out these other delicious ideas:

    • Farro Caprese Salad
    • Spring Risotto with Asparagus and Peas
    • The BEST Vegetarian Comfort Food Recipes
    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.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 10 minutes
    Cook Time: 55 minutes
    Total Time: 1 hour 5 minutes
    Course: Main Course, Side Dish
    Cuisine: American, Italian
    Diet: Vegetarian
    Keyword: Farro Risotto, Farro Risotto with Wild Mushrooms and Asparagus, risotto recipe
    Servings: 4 servings
    Calories: 460kcal
    Author: Oh My Veggies

    Ingredients

    • 1 oz dried shiitake mushrooms
    • 1 lb asparagus tough ends removed, cut into 1-inch pieces
    • 2 tbsp extra-virgin olive oil + 2 tsp additional
    • 5 ½ cup no-beef broth or mushroom stock
    • 1 ½ cup farro
    • 1 small onion chopped
    • 2 garlic cloves minced
    • 4 oz wild mushroom blend sliced
    • ½ cup dry white wine
    • 1 tsp fresh thyme chopped
    • ¼ cup parmesan cheese grated
    • ¼ cup fresh flat-leaf parsley chopped
    • salt and pepper to taste
    US Customary - Metric

    Instructions

    • 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 ½ 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 ½ 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 ½ cup of broth, stir in cheese as well. When broth is absorbed completely, stir in parsley, roasted asparagus, salt and pepper. Serve immediately.

    Nutrition

    Calories: 460kcalCarbohydrates: 79gProtein: 14gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 4mgSodium: 1410mgPotassium: 731mgFiber: 16gSugar: 8gVitamin A: 1951IUVitamin C: 15mgCalcium: 143mgIron: 5mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Vegetarian Irish Stew with Sweet Potatoes and Tempeh
    Vegetarian Stuffed Zucchini with Parmesan Panko »

    Vegetarian Main Dishes, Vegetarian Recipes, Vegetarian Side Dishes asparagus, fall, farro, main dishes, mushrooms, spring, thanksgiving

    Reader Interactions

    Comments

    1. Texas Type A Mom says

      May 02, 2011 at 11:48 pm

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

      Reply
    2. in metal jewelry says

      May 03, 2011 at 1:38 am

      omg this looks SO good right now!

      Reply
    3. Carol @ There's Always Thyme to Cook says

      May 03, 2011 at 8:32 pm

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

      Reply
    4. BEadECLECTIC says

      May 03, 2011 at 10:43 pm

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

      Reply
    5. Lesley says

      May 03, 2011 at 11:13 pm

      I just finished eating my Big Mac and now I feel extra guilty.
      PS..here'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!

      http://sofabulouslyflawed.blogspot.com/2011/05/totally-undeserved-award-for-me.html

      Reply
    6. Adrienne @ How to Ice a Cake says

      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
      • Kiersten says

        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
    7. Rachel @ Bakerita says

      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
      • Kiersten says

        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.

        Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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