Mushroom Farro Risotto Recipe

In a saucepan, heat the vegetable broth over medium heat and keep it warm.

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

Add the minced garlic and sliced spring mushrooms to the skillet. Cook until the mushrooms are tender, about 5-7 minutes.

Stir in the farro and cook for 1-2 minutes, allowing it to toast slightly.

Add the chopped rapini and cook until tender, about 3-4 minutes.

Pour in the white wine and stir until it is mostly absorbed by the farro.

Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle.

Continue this process for about 25-30 minutes, or until the farro is tender and creamy.

Once the farro is cooked, stir in the grated Parmesan cheese, salt, and black pepper. Adjust seasoning to taste.

Remove from heat and stir in the chopped parsley before serving.

Equipment Needed

Spice Level:

Dietary