Farro Risotto with Mushrooms Recipe
This farro risotto with mushrooms recipe was developed exclusively for Nuts.com and our customers by Miryam Quinn Doblas, Registered Dietitian (RD). Miryam shares her passion for nutrition and healthy cooking and baking on her website, Eat Good 4 Life.
Similar to the classic Italian rice dish that everyone loves, my farro risotto is tender, delicious, and a real crowd-pleaser. The difference is that I used pearled farro in place of traditionally-used rice to enrich the recipe with health benefits. Farro serves up the desired al dente consistency while fresh mushrooms and garlic lend the dish a pleasing umami flavor.
Farro is an ancient grain boasting a wealth of nutritional benefits. Per serving, it provides 7 grams of dietary fiber and 7 grams of protein. This makes farro a healthy vegetarian meal option. It also contains high levels of B-complex vitamins, iron and magnesium. Pearled farro is easy-to-digest, which helps the body absorb its readily available nutrients. Although it is not gluten-free, farro is more easily digestible than most other forms of wheat. There are a few different varieties of farro available, but pearled farro is the easiest and fastest to cook. This is the kind that I used.
The reason farro works so well in risotto is that it holds its texture, even when overcooked. Unlike rice, it doesn’t become mushy, even if it sits out awhile after cooking. The tender consistency of the grain, along with its light nutty flavor, is perfect for risotto. You could also try making the dish with barley or freekeh to change things up. Other ways to use farro include adding it to soups or serving it al dente in salads for a nutty texture. The grain can also be used interchangeably in recipes calling for rice, barley, spelt and quinoa.
The savory flavors of mushroom and garlic complement the mild flavor of the grain. Green peas and fresh basil lend vibrancy and subtle sweetness to the recipe. This healthy and flavorful vegetarian dish is sure to be a hit at any gathering. You’ll love that you can enjoy a restaurant-quality dish in the comfort of your own home. I hope you get to make this delicious farro risotto with mushrooms recipe!
- 1 lb Organic Pearled Farro, rinsed
- 20 oz sliced mushrooms
- 4 garlic cloves, minced
- 3 tbsp olive oil
- 3 oz frozen peas
- 1 tsp salt
- ½ cup fresh basil, chopped
- 1/3 cup parmesan cheese
- 6-7 cups hot water
- In a 3-quart Dutch oven, or any other pot of your choice, add the olive oil and sliced mushrooms. Cook over medium to high heat for 2-3 minutes, stirring occasionally.
- Add the garlic and salt. Continue cooking until fragrant, about one minute.
- Add the pearled farro to the pan and stir. Add 6 cups of water and bring the mixture to a boil. Reduce the heat to medium low, cover, and cook for 20-25 minutes.
- Add the frozen peas and cook further for 10 minutes, or until the water has been absorbed and the farro is tender.
- If the farro is still too al dente after 35 minutes, add another cup of water and let the farro cook further.
- Once the farro is soft, turn the heat off and add the parmesan cheese and chopped basil. Stir and serve while warm.
This recipe was developed and photographed exclusively for Nuts.com by Miryam Quinn Doblas, RD, of Eat Good 4 Life.
2 Responses to “Farro Risotto with Mushrooms Recipe”
Years ago my Aunt Daisy used to make a savory loaf of pecans and eggs and I am not sure what else. I have searched for 30+ years for a pecan loaf recipe . It was a vegetarian dish. Served as a replacement for a meatloaf.
Any help would be grearly appreciated.
Hi Pam! We have a recipe for a lemon pecan loaf but it is more like a bread loaf than a meatloaf. We hope you find what you’re looking for!