Farrotto Recipe With Mushroom, Peas and Spring Onions

Rinse the farro under cold water and drain.

In a large pot, heat the olive oil over medium heat. Add the diced spring onions and sauté until translucent, about 5 minutes.

Add the sliced mushrooms to the pot, cooking until the mushrooms are tender, about 5 minutes more.

Stir in the farro, salt, black pepper, and red pepper flakes (if using). Cook for 1-2 minutes, stirring frequently.

Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for about 30-40 minutes, or until the farro is tender and most of the liquid is absorbed.

Once the farro is cooked, stir in the peas and cook for an additional 2-3 minutes until heated through.

Remove from heat and stir in the grated Parmesan cheese until melted and creamy.

Taste and adjust seasoning if necessary.

Serve hot, garnished with fresh parsley.

Equipment Needed

Spice Level:

Dietary