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.



  • 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


  1. Preheat oven to 425 degrees.
  2. Place dried shiitake mushrooms in a medium bowl and cover with boiling water. Let stand 30 minutes or until tender. Drain and coarsely chop.
  3. Toss asparagus and 2 tsp. of olive oil on a baking sheet. Roast for 10 minutes or until tender, stirring halfway through.
  4. Bring broth to a simmer in a small saucepan. Keep stock warm over low heat.
  5. 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.
  6. 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.)
  7. 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.