• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Spoon Fork BaconSpoon Fork Bacon
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter
    • TikTok
  • What’s for Dinner?
  • Recipes By Category
  • Most Recent
  • Contact
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes By Category
  • Most Recent
  • What’s for Dinner?
  • Shop
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter
    • TikTok
  • ×

    Home > Blog > Vegetarian Recipes > Wild Mushroom Farro Risotto

    Wild Mushroom Farro Risotto

    by Jenny Park · Published: Apr 18, 2012 · Modified: Aug 6, 2020

    Jump to Recipe
    A recipe for a Wild Mushroom Farro Riotto. Dried chanterelles for a Wild Mushroom Farro Riotto. Dried morels for a Wild Mushroom Farro Riotto.Hi All! Miss us much?? Teri and I were finishing up a major project this weekend (more on that….later!) that left us drained, so we took a teeny tiny hiatus from blogging. Now we’re back and have this awesome wild mushroom farro risotto for you all! I LOVE risotto…the savory, starchy, creaminess…yum! We’ve taken one of everyone’s favorite comfort dishes and turned it healthy….well healthier at least. We’re using farro today, people! I love farro probably as much as I love risotto. The plump, chewy grains are fun to eat and super filling, me thinks. I used dried wild mushrooms for this because I fancy chanterelles and morels and they’re near impossible for me to find fresh! Feel free to use which ever mushrooms you prefer. Also, you’re all probably thinking…risotto? now? Just as it starts to get really warm outside? Trust me folks, this risotto is very filling, but won’t leave you feeling heavy and sluggish, not at all! Enjoy!
    xx Jenny

    More recipes you might like: 
    A close up of seared scallops over pumpkin risotto with a napkin and a spoon.
    Seared Scallops and Pumpkin Risotto
    Several bowls of sweet corn risotto with cajun shrimp and forks.
    Sweet Corn Risotto
    A recipe for an Uni Risotto topped with a quail egg yolk.
    Uni Risotto

    Hungry for more?

    Subscribe to never miss a recipe.

    EmailPinTweetShareYummly
    A recipe for a Wild Mushroom Farro Riotto.

    Wild Mushroom Farro Risotto

    5 from 2 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 20 minutes mins
    Cook Time: 1 hour hr 20 minutes mins
    Servings: 5

      INGREDIENTS  

    • 1 cup assortment of dried wild mushrooms we prefer chanterelle and morel
    • 28 to 32 ounces low sodium chicken broth
    • 3 ½ tablespoons extra virgin olive oil
    • ½ yellow onion, diced
    • 2 garlic cloves, minced
    • 1 cup farro
    • 1 cup dry white wine
    • 2 ounces (¼ cup) mascarpone cheese
    • 4 ounces Parmesan, grated and divided
    • salt and pepper to taste

      INSTRUCTIONS  

    • Bring medium saucepan to a boil, add dried mushrooms, cover, and remove from heat. (allow mushrooms to rehydrate for about 30 minutes)
    • In a large pot, gently simmer broth.
    • Pour 2 tablespoons oil into a large sauce pan, over medium-high and saute onions and garlic for 2 to 3 minutes. Reduce the heat to medium, add farro and toast for 4 to 5 minutes until fragrant, frequently stirring. Lightly season with salt and pepper.
    • Deglaze pan with the wine and stir. Allow the liquid to almost completely evaporate.
    • Ladle hot broth over farro mixture until barely covered. Allow mixture to simmer, stirring frequently. Once half of the liquid has evaporated add another ladle of broth and continue stirring.
    • Once all broth has been used and grains have softened, but are still chewy to the bite, stir in the mascarpone and 2 ounces of grated Parmesan. Season with salt and pepper and set aside.
    • Pour remaining oil into a medium sauté pan and place over medium-high heat.
    • Saute rehydrated mushrooms for 3 to 4 minutes. Lightly season with salt and pepper.
    • Stir mushrooms into farro risotto and adjust seasonings. Top with remaining parmesan and serve.
    Calories: 455kcal Carbohydrates: 41g Protein: 17g Fat: 22g Saturated Fat: 9g Cholesterol: 27mg Sodium: 425mg Potassium: 405mg Fiber: 7g Sugar: 2g Vitamin A: 336IU Vitamin C: 1mg Calcium: 311mg Iron: 2mg

    You Might Also Love...

    • Bowls of honey garlic cauliflower over white rice with chopsticks.Honey-Garlic Cauliflower over Steamed Rice
    • Korean BBQ meatballs over white rice with a spoon.Korean BBQ Meatballs over Rice
    • Kimchi fried rice in a bowl with a fried egg on top.Kimchi Fried Rice

    April 18, 2012 / 29 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

    Previous Post: < Previous Post Hibiscus & Ginger Champagne Cocktail
    Next Post: Simple Panzanella Salad Next Post >

    Reader Interactions

    April 18, 2012 / 29 Comments

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Did you make this recipe? We want to see!

      tag @SpoonForkBacon and #SpoonForkBacon on Instagram

    1. Michelle Dexter-Zambrano

      March 29, 2020 at 4:46 pm

      5 stars
      Excellent! My first time making Farro, in these Corona times I’m being frugal I had dried porcini and chanterelles no marscarpone but cream cheese. It’s time consuming but worth Every minute!! Thank you for this recipe 😋

      Reply
    2. CCS

      January 13, 2015 at 5:43 pm

      Made this tonight and it was delicious! Definitely plan on making this again sometime soon! However, next time I will use fresh mushrooms instead. I was shocked to learn that dried mushrooms are expensive!!!!

      Reply
      • Jenny Park

        January 13, 2015 at 6:57 pm

        Yes! If you can find fresh morels, i definitely reccomend going that route (they’re just difficult to find)! Not all dried mushrooms are expensive…morels are just the most expensive fungi next to truffles, so whether you go fresh or dry with these guys, they will be pretty expensive. Same goes for porcinis and chanterelles. If you stick to mushrooms like cremini, shiitake, beech, maitaki, or wood-ear, you’ll still have a fantastic and full flavored dish, at just a fraction of the price!

        Reply
    « Older Comments

    Primary Sidebar

    HI! WE ARE GLAD YOU'RE HERE!

    Teri and Jenny of Spoon Fork Bacon

    We hope you find something you love in
    our little corner of the internet.
    XOXOXO, Teri + Jenny

    ABOUT US

    As Featured On

    A complication of logos showcasing where Spoon Fork Bacon has been featured. Including delish, today show, cosmopolitan, good morning america, domino, good housekeeping, william sonoma, and country living.

    Asian Inspired

    BBQ

    PORK

    DESSERT

    For Dinner Tonight

    • Char siu pork on a cutting board. Easy Char Siu (Chinese BBQ Pork)
    • Fried rice in a bowl. The BEST Fried Rice Recipe
    • Zuppa toscana in two bowls with bread on the side. Zuppa Toscana
    • Filet o fish recipe sandwich on a board. Filet o Fish (Copycat)
    • Kimchi fried rice in a bowl with a fried egg on top. Kimchi Fried Rice
    • Bang bang shrimp close up on a plate. Bang Bang Shrimp Recipe

    Popular Now

    • Fried pickle chips on a platter with ranch dressing. Fried Pickle Chips
    • Drop biscuit recipe with sour cream and chives baked on a plate. Sour Cream and Chive Drop Biscuits
    • Kimchi fried rice in a bowl with a fried egg on top. Kimchi Fried Rice
    • Carrot cake recipe on a cake stand with a slice out. Carrot Cake Recipe
    • Loaded BBQ chicken salad on a plate with dressing on the side. BBQ Chicken Salad
    • Shrimp scampi recipe on a plate with bread and lemon wedges. Shrimp Scampi Recipe

    Footer

    As Featured On
    As featured on graphic.

    GET NEW RECIPES DELIVERED TO YOUR INBOX!

    Thank you!

    You have successfully joined our subscriber list.

    Footer

    • Facebook
    • Instagram
    • Pinterest
    • RSS Feed
    • Twitter
    • TikTok

    All content including images © 2011-2022 Teri Lyn Fisher & Jenny Park. Stealing is bad karma.

    Spoon Fork Bacon contains paid advertising banners and occasionally affiliate links, and sponsored posts.
    As an Amazon Associate I earn from qualifying purchases.

    Sponsored posts are indicated at the start of such posts. All of our opinions are always our own.
    Thank you for supporting our sponsors. It helps us pay to run this site and bring you unique and original recipes.

    Privacy Policy | Accessibility Statement

    Share this ArticleLike this article? Email it to a friend!

    Email sent!