Creamy Farro Risotto

If you’re hungry for risotto but looking for something a little healthier, then farro risotto is the perfect dish. It’s packed with rich flavors and satisfies all of your creamy, cozy meal cravings. Plus, farro is more forgiving than rice, so this risotto requires much less babysitting.

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You’ve probably had traditional risotto in a restaurant, simmering low and slow until the rice has perfectly absorbed the flavorful liquid. Well, what if I told you you could make risotto at home without constantly stirring and meticulously watching it?

By using farro, you can enjoy this cheesy, savory, mushroom-packed risotto at home with very little effort. It’s basically mac and cheese for adults, but it’s better because it’s hearty and filled with nutrients.

Love farro? Try my fall farro salad next!

Here’s what you’ll need

This healthy risotto features only nine main ingredients, which together pack in loads of nutrients and flavor.

• Unsalted Butter: Be sure to use unsalted butter, as we’ll be adding salt later. You can use extra-virgin olive oil, but butter provides the same rich flavor without weighing down the dish.
• Onion and Garlic: The base of any good risotto!
• Mushrooms: You can use whatever type of mushroom you prefer – I used button mushrooms, but portobello and shiitake would also be great!
• Thyme: Finely chopped fresh thyme adds a tasty herby flavor. You can also use dried thyme in a pinch.
• Farro: You can find farro 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 water). Homemade vegetable broth or store-bought work fine.
• Parmesan Cheese: Parmesan is a non-negotiable ingredient in risotto. Aim for freshly grated parmesan rather than powdery parmesan.
• Peas: Frozen petite peas are my favorite, but any type of frozen pea works.

for my wine lovers

To make a more classic risotto, replace ½ cup of the vegetable broth with dry white wine. The alcohol cooks out, but it lends a lovely, bright flavor.

Easier than traditional risotto!

All in all, this farro risotto is a pretty low-maintenance one-pan dinner.

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.

Step 2: Add The Farro
Add the uncooked farro to the pan, stirring to combine. Let it toast for about 2 minutes.

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.

Step 4: Assemble and Serve
Stir in the parmesan so it melts, and then stir in the frozen peas. Season generously with salt and black 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, can be added at the end to avoid overcooking them.
• Lemon juice (or even some fresh lemon zest!) can be added when you throw in the frozen peas.
• More veggies, like diced green pepper, spinach, or tomatoes, can be sauteed alongside the onion and mushrooms. Spinach can be stirred in at the end.
• Add truffle oil, like we do in this truffle risotto.

More risottos you’ll love

How To Make Cauliflower Risotto (5 Grams Of Carbs)

20 minutes

Lemon Basil Risotto

25 minutes

Pepper and Gorgonzola Risotto

30 minutes

Stovetop Butternut Squash Risotto Recipe

30 minutes

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Farro Risotto With Mushrooms And Parmesan

5 from 1 rating

By: Sarah Bond

Prep: 10 minutes minutes

Cook: 45 minutes minutes

Total: 55 minutes minutes

Servings: 4 servings

If you're hungry for risotto but looking for something a little healthier, then farro risotto is the perfect dish. It's packed with rich flavors and satisfies all of your creamy, cozy meal cravings. Plus, farro is more forgiving than rice, so this risotto requires much less babysitting.

Ingredients 

1x2x3x

• ▢ 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

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Instructions 

• 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.
  

Notes

Wine lover? To make a more classic risotto, replace ½ cup of the vegetable broth with dry white wine.

Store: Risotto is always best enjoyed fresh, and it should never be frozen. If you have leftovers, it will stay good in the fridge in an air tight container for up to 4 days. The best way to reheat it is on the stove top with a splash of broth. Heat low and slow and continue adding broth until it rehydrates.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!