How to Make Mushroom Farrotto: A Nutritious, Savory Grain Dish
Discover the delicious, comforting, and nutrient-packed world of mushroom farrotto—a modern twist on risotto using wholesome farro.
Mushroom Farrotto: The Hearty, Modern Grain Dish Your Dinner Needs
Mushroom farrotto is a comforting, savory dish that brings together the nutty charm of ancient whole grains with the earthy flavors of mixed mushrooms. Whether you’re seeking a vegetarian main, a sophisticated side, or simply a recipe full of wholesome flavor, this easy farrotto—risotto made with farro—delivers all the creaminess of the Italian classic, plus a boost of dietary fiber, protein, and B vitamins.
What Is Farrotto?
Farrotto is a risotto-style dish where farro replaces rice as the creamy, starchy base. Farro is a chewy, nutty ancient wheat grain, packed with nutrients like niacin (vitamin B3), beneficial for skin health and digestion. Cooking farro risotto-style yields a hearty, slightly chewy grain dish with a comforting texture and earthy flavor—especially when paired with mushrooms.
Why You’ll Love This Recipe
- Quick and convenient: Uses quick-cooking farro for a hearty dinner, on the table in about 40 minutes.
- Nutrient-rich: Farro is high in fiber, protein, and essential B vitamins.
- Vegetarian & versatile: Packed with umami from mushrooms and Parmesan, but easily adaptable for various diets.
- Make-ahead friendly: Leftovers reheat well for lunch or quick dinners.
- Restaurant-worthy results at home: Creamy texture, roasted mushrooms, and bright finishing touches.
Ingredients for Mushroom Farrotto
- 4 cups mushroom broth (homemade or high-quality store-bought)
- 1 cup water
- 3 1/2 tablespoons olive oil, divided
- 1 large shallot, finely chopped
- Kosher salt, to taste
- 2 garlic cloves, finely chopped
- 2 sprigs fresh thyme
- 1/3 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 1/2 cups quick-cooking farro
- 1/4 cup freshly grated Parmesan cheese (plus more for serving)
- 1 1/2 pounds mixed mushrooms (oyster, shiitake, beech, and cremini recommended), torn, sliced, or quartered as needed
- Grated lemon zest, for finishing
- 2 tablespoons flat-leaf parsley leaves, chopped
Ingredient Highlights
- Farro: For the best texture, use quick-cooking farro; it shortens the simmering time while maintaining an appealing chew.
- Mushrooms: A mix of wild and cultivated mushrooms (oyster, shiitake, beech, cremini) adds layers of flavor and texture.
- Parmesan Cheese: Adds creaminess and savory depth; substitute with a vegetarian hard cheese if needed.
- Mushroom Broth: Deepens the umami; substitute with vegetable broth if necessary.
How to Make Mushroom Farrotto
This dish combines the ease of risotto technique with the nutritional punch of farro and the savory depth of roasted mushrooms. Here is a step-by-step breakdown:
Step 1: Prep the Broth
- Preheat your oven to 450°F (232°C).
- In a medium saucepan, combine 4 cups mushroom broth with 1 cup water. Bring it to a gentle simmer over low heat; keep warm during cooking.
Step 2: Sauté Aromatics
- In a large Dutch oven or heavy-bottomed pot, heat 1 1/2 tablespoons olive oil over medium heat.
- Add the chopped shallot and 1/4 teaspoon kosher salt. Cover and cook, stirring occasionally, until the shallot is just tender (about 3-4 minutes).
- Stir in garlic and thyme sprigs; cook, stirring constantly, for 1 minute until fragrant.
- Pour in dry white wine; continue stirring until it has evaporated (1-2 minutes).
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Step 3: Toast Farro and Simmer
- Add farro to the pot; cook, stirring, for 2 minutes. This step enhances the farro’s nutty flavor.
- Slowly pour in the warmed mushroom broth and water mixture. Bring to a boil, then reduce heat to low. Simmer uncovered, stirring regularly, until farro is tender and liquid is mostly absorbed (about 28-31 minutes).
- Once the farro is cooked, remove the thyme sprigs. Gradually add grated Parmesan cheese in small batches, stirring constantly until each addition is fully incorporated. The farrotto will thicken as it stands off-heat.
Step 4: Roast the Mushrooms
- While the farro simmers, arrange the mushrooms on a rimmed baking sheet.
- Drizzle with the remaining 2 tablespoons olive oil and toss to coat evenly.
- Roast the mushrooms, undisturbed, for 12-15 minutes until they begin to release liquid.
- Toss gently, then roast for another 8-10 minutes, until golden brown and caramelized.
Step 5: Fold and Serve
- Fold three-fourths of the roasted mushrooms into the creamy farrotto.
- Divide the mixture among bowls, topping each with the reserved roasted mushrooms.
- Sprinkle with lemon zest, chopped parsley, and extra Parmesan cheese to taste.
Tips for the Best Mushroom Farrotto
- Use a good-quality mushroom broth: This intensifies the mushroom flavor throughout the dish.
- Mix your mushrooms: A blend creates a richer taste and texture profile.
- Do not overcook farro: Farro should be tender but slightly chewy—a key part of the dish’s appeal.
- Add Parmesan slowly: Incorporate cheese a little at a time for the creamiest texture.
- Finish with lemon and parsley: These brighten the earthy flavors and add a fresh aroma.
Nutrition Profile (Per Serving)
This mushroom farrotto is a wholesome, balanced meal with nutrients from grains, mushrooms, and cheese. Here’s a typical nutritional breakdown for one serving:
| Calories | Fat | Saturated Fat | Cholesterol | Sodium | Carbohydrate | Fiber | Sugar | Protein |
|---|---|---|---|---|---|---|---|---|
| 457 kcal | 15.5 g | 2.5 g | 4 mg | 676 mg | 67 g | 7 g | 4 g (0.5 g added) | 14 g |
What Makes Farro Special?
- Whole grain goodness: Farro is an ancient form of wheat, chewy and nutty, high in fiber and protein.
- Rich in niacin (Vitamin B3): Supports skin and digestive health.
- Provides micronutrients: Packed with magnesium, zinc, and iron, especially when compared to white rice.
- Lower glycemic index: This means it raises blood sugar more slowly—beneficial for blood sugar management.
How to Customize Your Farrotto
This recipe is flexible, welcoming your personal touches:
- Add vegetables: Roasted butternut squash, asparagus, or peas bring sweetness and color.
- Make it vegan: Use a plant-based Parmesan substitute or nutritional yeast in place of cheese.
- Boost protein: Add cooked lentils, chickpeas, or top with a poached egg.
- Switch the broth: Vegetable or even a light chicken broth can be substituted for mushroom broth.
- Try different herbs: Rosemary, sage, or tarragon add different aromatic notes.
Serving Suggestions
- As a main course: Serve mushroom farrotto in bowls, finishing with extra Parmesan, lemon zest, and a drizzle of good olive oil.
- With a salad: Pair with a crisp green salad lightly dressed with lemon vinaigrette or arugula, which will cut through the richness.
- Alongside proteins: Farrotto is an excellent side for grilled chicken, pork tenderloin, or simply roasted tofu for a hearty vegetarian meal.
Storing and Reheating Farrotto
- Refrigerator: Store leftovers in an airtight container for up to 3 days. The grains will soak up liquid, but a splash of water or broth restores the creamy texture.
- Reheating: Warm gently on the stovetop or microwave, adding broth to loosen as needed.
Frequently Asked Questions (FAQs)
What is farro, and can I substitute it?
Farro is a whole, ancient wheat grain known for its chewy texture and nutty flavor. If you can’t find farro, pearled barley, brown rice, or even spelt berries can work, though cooking times will vary.
Is farrotto gluten-free?
No. Since farro is a type of wheat, the dish contains gluten. For a gluten-free version, substitute short-grain brown rice and adjust the liquid and cooking time accordingly.
Can this recipe be made vegan?
Absolutely. Replace Parmesan cheese with a vegan hard cheese or a few tablespoons of nutritional yeast for a similar savory depth.
What mushrooms are best for farrotto?
A mix yields the best flavor—try oyster, shiitake, beech, and cremini. Portobello, chanterelle, or wild mushrooms are also delicious additions.
Can I use regular farro instead of quick-cooking?
Yes, but increase the simmering time accordingly—regular farro may take up to 40-45 minutes to become tender. Adjust the amount of broth as needed.
What wine is best for mushroom farrotto?
A dry white wine, such as Sauvignon Blanc or Pinot Grigio, brightens the flavors. If you prefer not to cook with wine, substitute with more broth and 1 teaspoon of lemon juice for acidity.
Expert Tips for Perfect Farrotto
- Stir regularly: Like risotto, stirring helps release starch and ensures creaminess.
- Keep liquids warm: Adding warm broth keeps the farrotto cooking evenly and at the right texture.
- Don’t skip roasting mushrooms: Roasting intensifies flavor and prevents sogginess.
- Add cheese off-heat: This prevents curdling and keeps the sauce velvety.
Make It a Meal: Pairings and Additions
- Grilled proteins: Chicken, fish, or tofu all make wonderful accompaniments.
- Fresh greens: A handful of arugula or baby spinach stirred in at the end adds freshness.
- Nuts or seeds: Toasted pine nuts or walnuts add crunch and richness.
- A touch of truffle oil: For a special occasion, a drizzle over the finished dish is sublime.
More FAQs About Mushroom Farrotto
Q: How do I keep farrotto creamy if reheating?
A: Add a splash of hot broth or water as you reheat; stir constantly to restore a smooth, creamy consistency.
Q: Can farrotto be made ahead?
A: Yes. Prepare as directed but stop just before adding cheese. Cool and refrigerate. When ready to serve, warm over medium heat, stirring in cheese right before serving.
Q: Is it possible to freeze farrotto?
A: Freezing is not recommended as the texture of the farro may become mushy after thawing. Fresh or refrigerated is best.
Q: What makes this dish stand out from regular risotto?
A: Farrotto has a chewier, heartier texture and offers more fiber and nutrients than classic rice-based risotto, with a distinct nutty depth.
Final Thoughts: Bring the Comfort of Farrotto Home
With its combination of ancient grains, umami mushrooms, and cheesy creaminess, mushroom farrotto bridges comfort and nutrition in one satisfying bowl. Experiment with seasonal toppings, different mushrooms, and herbs to keep your farrotto fresh and unique all year long.
References
- https://www.prevention.com/food-nutrition/a61949984/mushroom-farrotto-recipe/
- https://www.youtube.com/watch?v=FIs-KnqmbUc
- http://nourishnetwork.com/2009/05/26/mushroom-farrotto-roasted-squash/
- https://www.gratefulgrazing.com/grateful-grazing/farro-risotto-with-mushrooms-and-asparagus
- https://www.youtube.com/watch?v=O6dJErhSlWg
- https://www.prevention.com/food-nutrition/healthy-eating/g65540859/best-high-protein-vegetarian-meals/
- https://pinklotus.com/powerup/cancerkickingkitchen/mushroom-asparagus-farro-risotto/
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