Farro & Mushroom Farrotto
Farro simmered like risotto with mushrooms — chewier, nuttier, and far higher in fiber than the rice version.
Ingredients
- 250 g Farro
- 300 g Mushroom
- 1 Onion
- 2 cloves Garlic
- 1000 ml Vegetable stock
- 2 tbsp Extra-virgin olive oil
- 1 tsp Salt
- 40 g Parmigiano-Reggiano (optional)
- 20 g Butter (optional)
- 1 tsp Thyme (optional)
Method
- Slice the mushrooms and dice the onion; mince the garlic.
- Brown the mushrooms in the oil over high heat until golden, then scoop them out.
- Soften the onion and garlic in the same pan, then stir in the farro and toast it for a minute.
- Add the stock a ladle at a time with the salt, stirring often, until the farro is tender and creamy, about 30 minutes.
- Stir the mushrooms back in with the butter, parmesan, and thyme.
- Spoon into bowls and serve hot.
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About Farro & Mushroom Farrotto
Farro & Mushroom Farrotto applies the technique of risotto to farro, the ancient hulled wheat grain that has been eaten in Italy since Roman times, producing something chewier and nuttier than its rice cousin. Rather than a true risotto, it is a farrotto, where the whole grain is toasted and then coaxed to creaminess with ladlefuls of stock, keeping much more of its fiber and bite. Vegetarian and roughly forty-five minutes start to finish, it makes a satisfying, grain-forward main.
The eating experience trades the soft, yielding creaminess of rice risotto for a heartier, more textured spoonful, with earthy browned mushrooms, sweet softened onion, and a savory hit of Parmigiano and thyme. Searing the mushrooms hard and setting them aside before building the base is what preserves their deep, roasted flavor instead of steaming them gray, and stirring the stock in gradually releases just enough starch to make the dish creamy without turning to mush. Finished with butter and cheese for gloss, it is comforting enough to stand alone and pairs well with a green salad and a glass of red.
Farro & Mushroom Farrotto: frequently asked questions
How many calories are in Farro & Mushroom Farrotto?
A serving has about 543 calories — 19.8g protein, 70.9g carbs, 21.1g fat, 7.8g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Farro & Mushroom Farrotto gluten-free?
As written, no — it contains Farro. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
Is Farro & Mushroom Farrotto dairy-free?
Not as written — it uses Parmigiano-Reggiano, Butter. Swapping those for a plant-based alternative makes it dairy-free.
Do I need every ingredient to make Farro & Mushroom Farrotto?
The core ingredients are essential, but you can leave out parmigiano-reggiano, butter, thyme — they're optional and mainly there for extra flavor or finish.
How many servings does Farro & Mushroom Farrotto make?
This recipe makes 3 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.