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:
Wild Mushroom Farro Risotto
Servings:
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
Did you make this recipe? We want to see!
tag @SpoonForkBacon and #SpoonForkBacon on Instagram
Tried this recipe as written first and it was amazing. The second time around, we cold smoked the cheese and mushrooms with applewood for 15 minutes and then proceeded as written and it was absolutely amazing.
I used fresh mushrooms instead of dried; chanterelles and shiitakes and I used butter instead of olive oil. This was Ahhh-MAZING restaurant quality dish. My two year old could not stop eating.
I die for risotto! Never would’ve thought to use farro instead but love the idea. My Italian grandmother would approve!
Thank you for the sidenote!!
Making this next week for my dad
Well, the mushroom farro risotto looks divine, but I’m also a bit interested in the dog adoption. We live in LA — my email is elsophie AT gmail DOT com.
hi! since i don’t eat gluten, can rice just be substituted in for farro/regular risotto?
I want this so freaking bad. Yum!
yummmm, love mushroom risotto and dig the farro approach. Nom
I love mushrooms and farro! This looks great. I’ve always been a little bit intimidated by the process of making risotto, but I’ll have to try yours soon.
This looks so amazingly creamy & delicious! So yummy!
Those mushrooms look so beautiful in that risotto. Delicious.
Mushroom risotto is my favorite. I think I need to make this immediately. Love the morels too! Such pretty guys.
What a comforting and delicious risotto!
if you want even more mushroomy flavor, use the hydrating liquid from the mushrooms in the farro (just strain out any grit)
This meal has everything I could ever want in life.
i am drooling over the mushrooms…so hearty and savory and perfect!
One of my favorite recipes you’ve posted so far – will be trying this for Sunday night dinner!
This looks divine!
Perfect for my latest obsession with faro and my husband’s fascination with Mascapone – it’s his “go to ” thickener :)
(And since I am trying a new risotto every other week, this couldn’t come at a better time!)
Mascarpone in risotto? There! Such a good idea, will need to try this out. Thanks!
Wow, I think I’m making this for tonight, thanks for solving my dinner issue so early!
Gorgeous shrooms! It was National Day of the Mushroom on Monday. I’m all about food holiday trivia. Lol
Sounds like perfection — a delicious variation of mushroom risotto!
such a yummy, rustic dish. perfect!