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.
PrintFarro 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
- Yield: Serves 6 as side, 4 as main dish
Ingredients
- 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
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 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.
10 Comments
Texas Type A Mom
May 2, 2011 at 11:48 pmThis sounds so good! You're going to bankrupt me with your fancy ingredients though!
in metal jewelry
May 3, 2011 at 1:38 amomg this looks SO good right now!
Carol @ There's Always Thyme to Cook
May 3, 2011 at 8:32 pmLooks delicious! Farro and mushrooms are such a nice combination!
BEadECLECTIC
May 3, 2011 at 10:43 pmYum! I'd love to try this one with shitake mushrooms, only because I'm obsessed with them.
Lesley
May 3, 2011 at 11:13 pmI just finished eating my Big Mac and now I feel extra guilty.
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Adrienne @ How to Ice a Cake
April 19, 2012 at 8:27 amGoodness I’m obsessed with farro. This looks like the perfect way to enjoy asparagus the next time I pick some up from the store
Kiersten
April 19, 2012 at 12:51 pmFarro is so good as risotto! Actually, I haven’t had it any other way–I should really try doing something else with it. ๐
Rachel @ Bakerita
May 22, 2012 at 2:09 pmFarro 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!
Kiersten
May 23, 2012 at 9:03 amWe love farro too–just need to find some more ways to use it! But it’s so hearty and filling, much more than rice.
How to Cook Farro, the Hearty, Healthy Ancient Grain | VegKitchen.com
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