Hungry for risotto but looking for something a little healthier? Farro Risotto is the perfect dish. It’s packed with rich flavors and satisfies all of your creamy, cozy meal cravings.
Risotto is one of my favorite meals for more reasons than one. It always tastes fantastic, and with its creamy cheesiness it feels super indulgent. It’s like the adult, more nutritious version of mac and cheese!
With this dish we’re using so many great ingredients, from onion, garlic, and peas to mushrooms and farro (of course!). In short, it’s a great way to try something new and an even better way to incorporate farro into your day!
Here’s what you’ll need
This healthy risotto features only 9 main ingredients, which together pack in loads of nutrients and flavor.
- Unsalted Butter: First up, we’ll be using 2 tablespoons of butter to sauté the vegetables. Be sure to use unsalted, as we’ll be adding salt later on.
- Onion and Garlic: The base of any good risotto!
- Mushrooms: Next, slice up 8 oz of mushrooms, which should equal about 3 cups. You can use whatever type of mushroom you prefer – I used button mushrooms, but portobello and shiitake would also be great!.
- Thyme: Add some tasty herby flavor with 2 teaspoons of finely chopped fresh thyme.
- Farro: Grab yourself 1 cup of uncooked whole farro (find it in the dry goods section of the grocery store, near the rice and quinoa!)
- Vegetable Broth: To make the farro extra flavorful, we’re using 3 cups of vegetable broth (as opposed to using water). Check out my note on wine – a great way to add an extra flavor!
- Parmesan Cheese: Parmesan is a non-negotiable when it comes to risotto, which is why we’re adding ½ cup of shredded parm! Aim for the freshly grated stuff as opposed to the powdery parmesan.
- Peas: Our final veggie, ½ cup of frozen peas make this risotto complete.
How to make easy farro risotto
All in all, this farro risotto is a pretty low maintenance dinner. It’s a one-pan deal that involves sautéing the veggies before letting the farro and broth simmer.
Step 1: Sauté the veggies
Melt the butter in a large skillet over medium heat. Add the onion, garlic, mushrooms, and thyme. Cook, stirring often, until the onion is soft and the mushrooms have sweat out their moisture. It should take about 8 minutes.
Step 2: Add the farro
Add the uncooked farro to the pan, stirring to combine. Let it cook for about 2 minutes. This toasts the farro and helps improve the texture in the end!
Step 3: Let it simmer
Add the vegetable broth, cover, and cook until the farro is tender but still a little chewy, about 40 to 45 minutes. If you have a parmesan rind, throw it in the pot now for extra cheesy flavor.
Tip for wine lovers:
To make a more classic risotto, replace ½ cup of the vegetable broth with dry white wine.
Step 4: Assemble and serve
Stir in the parmesan so it melts, and then stir in the frozen peas. Season generously with salt and pepper to taste, and serve immediately.
Add-ons to try
Want to add some additional flavors to your risotto? Here are some quick and easy herbs, flavorings, and veggies that you can add!
- Other herbs, like rosemary, basil, or parsley
- Lemon juice (or even some fresh lemon zest!)
- More veggies, like diced green pepper or tomatoes
If using basil or parsley, I recommend adding it at the end. Lemon juice can be added when you throw in the frozen peas, and the vegetables can be sautéed alongside the onion and mushrooms.
More risotto recipes you’ll love
When it comes to my risotto renditions, we like to go crazy! Here are 5 more of my favorite risotto recipes, featuring flavors like pepper and gorgonzola, butternut squash, and lemon basil!
- Butternut Squash Risotto
- Lemon Basil Risotto
- Low Carb Cauliflower Risotto
- Pepper and Gorgonzola Risotto
- Easy Mushroom Risotto
- Leek Risotto
- 2 Tbsp unsalted butter 28 g
- ½ cup chopped white onion about ½ of an onion
- 4 cloves garlic minced
- 8 oz sliced mushrooms about 3 cups sliced, 226 g
- 2 tsp finely chopped fresh thyme
- 1 cup uncooked whole farro 208 g
- 3 cups vegetable broth 678 mL
- ½ cup shredded parmesan cheese 45 g
- ½ cup frozen peas 85 g
- To serve: salt and pepper
- Veggies: Melt butter in a large skillet over medium heat. Add onion, garlic, mushrooms, and thyme. Cook, stirring often, until onion is soft and mushrooms have sweat out their moisture, about 8 minutes.
- Toast: Add uncooked farro to the pan, stirring to combine. Let cook for about 2 minutes.
- Simmer: Add vegetable broth, cover and cook until farro is tender but still a little chewy, 40 to 45 minutes. (If you have a parmesan rind, throw that in the pot now for extra cheesy flavor).
- Assemble: Stir in the parmesan to melt, then stir in the frozen peas. Season generously with salt and pepper, to taste. Serve immediately.