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A recipe for a Wild Mushroom Farro Riotto.
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5 from 2 votes

Wild Mushroom Farro Risotto

Prep Time20 minutes
Cook Time1 hour 20 minutes
Servings: 5
Calories: 455kcal
Author: Teri & Jenny

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.

Nutrition

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