Easy No-Stir Mushroom Farro Risotto: A Healthier Twist on Classic Comfort
This mushroom farro risotto, often affectionately called “farrotto,” offers a delightful and satisfying meal. It’s incredibly hearty, brimming with the rich, earthy flavors of mushrooms and aromatic fresh herbs, and best of all, it utilizes my favorite stress-free, no-stir cooking method. Perfect for those chilly evenings when you crave comforting food without the fuss.
As we navigate the colder, darker months, a dish that brings warmth and satisfaction to the table is always a welcome treat. For those of us in cooler climates, the thought of spring might still be a distant dream, making hearty and wholesome meals an absolute necessity. (And if you’re lucky enough to be in a warm climate, please know my envy is real!) Nothing quite encapsulates cozy comfort food like a generous pot of mushroom farro risotto.
As someone with Italian heritage, risotto holds a special place in my culinary heart. While classic risotto is undeniably delicious for an occasional indulgence, I’ve found myself gravitating towards farro risotto even more frequently. This ancient grain version offers a healthier, heartier, and surprisingly more forgiving alternative, boasting a wonderful chewy texture that adds a unique dimension to the dish. It’s truly a game-changer for anyone looking to enjoy the richness of risotto with added nutritional benefits and less active cooking time.
This mushroom farro risotto recipe delivers a creamy, deeply flavorful experience, packed with the essence of mushrooms and vibrant fresh herbs. Mushrooms, with their meaty and umami-rich character, are particularly appealing during this season, providing a satisfying depth that truly tides one over. For a final flourish, just before serving, we incorporate a handful of thawed frozen peas, adding a beautiful pop of color and a subtle touch of natural sweetness that brightens the entire dish.
I’m thrilled to collaborate once again with my long-time partners at Bob’s Red Mill, whose organic farro is consistently my top choice for its superior quality and taste. If you’re new to this incredible grain, rest assured, I’ve got you covered. In the sections below, I’ll delve into the basics of what farro is, what makes Bob’s Red Mill farro stand out, and the easiest way to prepare it for this exceptional farrotto.
Whether you’re a seasoned risotto maker or new to the world of farro, I genuinely hope you’ll give this recipe a try. It’s incredibly rewarding and a definite winner in our household! For visual learners, don’t forget to check out the accompanying recipe video for extra guidance.
What Is Farro? An Ancient Grain Explained
Many people mistakenly believe that farro is a single, distinct grain. However, the term “farro” is actually the Italian word for “ancient hulled wheat grain.” It encompasses three distinct varieties of wheat: emmer (the most common type, particularly in Italy), einkorn, and spelt. These grains are classified as ancient grains because their genetic makeup has remained largely unchanged for thousands of years, unlike modern wheat varieties that have been extensively hybridized.
Farro was a foundational staple in ancient Rome, highly valued not only for its robust flavor but also for its impressive nutritional profile, making it a frequent feature in classic Italian cuisine. Since farro is derived from wheat, it’s crucial to remember that it is not gluten-free, a distinction important for those with gluten sensitivities or celiac disease.
A 1/2 cup of cooked farro (equivalent to 1/4 cup dry) is a nutritional powerhouse, offering approximately 7 grams of dietary fiber and 7 grams of protein. Additionally, it’s a good source of essential minerals like potassium and iron, contributing significantly to a balanced diet.
Once cooked, farro develops a wonderfully chewy texture, often compared to wheat berries or barley, and boasts a delicate, slightly nutty flavor. Its inherently hearty and filling nature makes it an incredibly versatile ingredient. Farro can be seamlessly incorporated or substituted into a wide array of dishes, elevating everything from vibrant salads, comforting soups and stews, and wholesome side dishes to satisfying casseroles. I even enjoy transforming it into a delicious breakfast with my farro porridge!
What Makes Bob’s Red Mill Farro Different?
The farro you’re most likely to find on grocery store shelves, including Bob’s Red Mill Organic Farro, is typically spelt-based. This variety is also known as ‘farro grande’ or Triticum spelta. What distinguishes Bob’s Red Mill farro from other options on the market is its unique processing: the grains are lightly scored.
This gentle scoring process, evident in the delicate cuts visible on each grain, means that a very small portion of the bran is removed. Consequently, it’s technically not classified as a “whole grain” in the strictest sense. However, this method is a strategic choice that actually enhances the cooking experience and the final dish. The light scoring preserves the majority of the grain’s valuable nutritional content, ensuring you still get most of the fiber and protein benefits.
More importantly for a dish like risotto, this process has the added benefit of significantly reducing cook time. Furthermore, and crucially for creating that desired creamy texture, it promotes a more efficient starch release from the farro grains. This enhanced starch release is what helps to produce a thicker, creamier consistency, making Bob’s Red Mill farro an outstanding choice for homemade farrotto or as a versatile substitute for rice in many recipes. For these reasons, it remains my preferred farro, and I highly recommend seeking it out to achieve the best results with this recipe!
How to Make Farro Risotto: The Easy No-Stir Method
As many home cooks know, traditional Italian risotto is typically crafted using high-starch rice varieties like Arborio or Carnaroli. These specific types of Italian white rice are prized for their ability to release starch, which is essential for achieving risotto’s signature creamy and luscious texture. The classic method for making risotto is quite specific: it involves sautéing aromatic ingredients, lightly toasting the rice grains, deglazing the pan with white wine, and then gradually adding hot broth in small batches. Each addition of broth requires continuous stirring until it is completely absorbed by the rice before the next ladleful is added. This meticulous process ensures that the starches are properly released, creating a rich sauce, and that the rice cooks perfectly to an al dente consistency. While the technique itself isn’t overly complicated, it is a very hands-on and attentive process, demanding constant stirring and careful monitoring.
Farro risotto, often referred to as “farrotto,” is simply risotto made with farro instead of rice. While farro generally takes a bit longer to cook than Arborio rice, it rewards you with a heartier, more substantial, and wonderfully chewy twist on classic risotto. It stands as a healthier and more nutritious alternative that doesn’t compromise on taste or comfort. Though distinct in texture and flavor from its rice-based cousin, I genuinely adore farro risotto just as much as traditional risotto! Its robust nature tends to be more filling and satisfying, making it an excellent choice for a complete meal. Furthermore, leftovers tend to hold up much better, and with my innovative no-stir method outlined below, it becomes significantly simpler to prepare.
Let that truly sink in: a healthier, satisfying risotto, made remarkably simple. It’s a weeknight dinner dream come true!
What Makes This Farro Risotto Recipe Different: The No-Stir Advantage
Unlike traditional risotto, which thrives on constant agitation to release starch from rice, farro behaves a little differently. Its robust grain doesn’t benefit from the continuous stirring in the same way. This is precisely why this recipe employs my favorite no-stir cooking method, making it incredibly convenient without sacrificing flavor or texture. Instead of adding broth ladle by ladle, this method calls for adding almost all the cooking liquid at once, bringing it to a simmer, then covering and letting it cook gently. You’ll only need to stir once or twice throughout the entire cooking process to ensure even cooking and prevent sticking.
While the overall cook time for this mushroom farro risotto is about an hour, the beauty of the no-stir approach is that it requires only about 15 minutes of active cooking time. This means you have more freedom to focus on other tasks, making it an ideal candidate for busy weeknights. Simply pair it with a fresh green salad or some roasted vegetables, and you’ve got a delicious, satisfying, and healthier one-pot dinner on the table!
Key Ingredients for Your Perfect Mushroom Farrotto
Crafting a truly exceptional mushroom farro risotto starts with understanding and appreciating its core components:
- Mushrooms: For widespread accessibility, this recipe primarily features cremini mushrooms, often called baby bella mushrooms, which are readily available at most grocery stores. Their robust, earthy flavor is fantastic. For those looking to elevate the dish further, consider incorporating a mix of wild mushrooms (such as shiitake, oyster, or chanterelles) or adding rehydrated dried porcini mushrooms. Dried porcinis, in particular, lend an incredibly deep, umami-rich flavor that can transform the dish.
- Farro: As highlighted earlier, Bob’s Red Mill Organic Farro is my preferred choice. Its lightly scored nature ensures quicker cooking and optimal starch release, contributing to the creamy consistency of the farrotto.
- Broth: Low-sodium chicken broth provides a savory base without making the dish overly salty. For a vegetarian or vegan version, a good quality vegetable broth works perfectly. Always warm your broth before adding it to the farro; this helps maintain a consistent cooking temperature and ensures even absorption.
- Dry White Wine: A splash of dry white wine, like Pinot Grigio, is crucial for deglazing the pan after sautéing the farro. It adds a layer of acidity and complexity, deepening the overall flavor profile.
- Parmigiano-Reggiano Cheese: This is a non-negotiable ingredient! A generous ¾ cup of freshly grated Parmigiano-Reggiano cheese, stirred in at the end, provides an incredible depth of savory, nutty flavor and contributes significantly to the creamy texture. If you have a Parmigiano-Reggiano rind, don’t discard it! Adding it to the simmering broth infuses the entire dish with an extra layer of umami.
- Peas: Thawed frozen peas are added just before serving. They not only offer a burst of fresh green color but also a subtle sweetness that balances the earthiness of the mushrooms and richness of the cheese.
- Fresh Herbs: Fresh thyme and flat-leaf parsley are essential for their aromatic qualities. Thyme is cooked with the mushrooms and garlic, while fresh parsley is a vibrant garnish that adds brightness.
Tips for Mushroom Farro Risotto Success:
To ensure your farrotto turns out perfectly creamy and flavorful every time, keep these key tips in mind:
- Mushroom Variety: While cremini mushrooms are excellent for their accessibility and flavor, don’t hesitate to experiment! For an even more complex and nuanced flavor, consider using a medley of wild mushrooms like oyster or shiitake. Adding a few rehydrated dried porcini mushrooms (and using their soaking liquid in place of some broth) will infuse an unparalleled depth of umami into your farrotto.
- Don’t Skimp on the Cheese: The recipe calls for a generous ¾ cup of freshly grated Parmigiano-Reggiano cheese, which is stirred in once the farro is tender. This step is vital! The cheese not only imparts incredible flavor but also helps create that luxurious, creamy texture we all love in risotto. For an extra boost of flavor, don’t forget the optional Parmigiano-Reggiano rind while simmering the broth.
- The Importance of Resting: This often-overlooked step can make a significant difference. After the farro is cooked and the cheese and peas are stirred in, remove the pot from the heat, cover it, and allow the farrotto to rest for about 5 minutes before serving. This brief resting period allows the starches to further release and thicken, resulting in a more cohesive, luscious, and creamy “classic risotto-like” consistency.
- Use a Heavy-Bottomed Pot: A Dutch oven or a heavy-bottomed pot is ideal for this recipe. Its even heat distribution helps prevent sticking and ensures the farro cooks uniformly without scorching.
- Season to Taste: Taste your farrotto frequently throughout the cooking process and especially at the end. Adjust salt and freshly ground black pepper as needed. If the dish tastes a little “flat,” it almost certainly needs another generous sprinkle or two of salt to bring out all the flavors.
- Serve in Warm Bowls: To maintain the optimal temperature and creamy consistency, serve your delicious farrotto in pre-warmed bowls. This small detail truly enhances the dining experience.
Other Favorite Farro Recipes
Once you discover the versatility and deliciousness of farro, you’ll want to incorporate it into more meals! Here are a handful of my other favorite recipes that expertly utilize this ancient grain or can be easily adapted to include it:
- Strawberry Caprese Farro Salad
- Broken Farro Porridge
- Asparagus Salad (simply use farro in place of wheat berries for a delightful twist)
Easy Mushroom Farro Risotto
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Equipment
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Staub 5.5 Quart Round Cocotte
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Imagine Organic Low-Sodium Chicken Broth
Ingredients
- 4 cups (1 quart) low sodium chicken broth
- 3 tablespoons unsalted butter
- ½ large yellow onion finely chopped (roughly 1 cup)
- kosher salt
- freshly ground black pepper
- 12 oz cremini (Baby Bella) mushrooms cleaned, trimmed, and thinly sliced
- 3 large garlic cloves finely chopped
- 1 tablespoon finely chopped fresh thyme plus more for garnishing
- 1½ cups Bob’s Red Mill Organic Farro
- ¾ cup dry white wine such as Pinot Grigio
- parmigiano-reggiano cheese rind optional
- ¾ cup grated parmigiano-reggiano cheese plus more for serving
- 1 teaspoon freshly squeezed lemon juice
- ¾ cup frozen peas thawed
- flat leaf parsley finely chopped, for garnishing
Instructions
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Place the chicken broth in medium saucepan and bring to a low simmer. Keep over very low heat.
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In a large Dutch oven (or heavy-bottomed pot), heat the butter over medium heat until melted and lightly bubbling. Add the onion, along with a generous sprinkle of kosher salt, and sauté over medium-low heat for 5 to 7 minutes, stirring often, until the onion is soft and translucent.
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Increase the heat to high. Add the sliced mushrooms and stir to combine. After a minute or so, the mushrooms will begin to sweat and release their moisture. Continue cooking for an additional 2 to 3 minutes, stirring occasionally, until the mushrooms have softened. Add the garlic and fresh thyme and sauté, stirring continuously, for 30 seconds or until fragrant. Season to taste with salt and pepper.
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Add the farro and toast over medium-high heat for 1 to 2 minutes, stirring continuously. The farro will crackle lightly and the pan should be mostly dry.
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Add the white wine and cook over medium-high heat for 2 to 3 minutes, stirring every so often, or until the wine has been completely absorbed. Add the parmigiana rind (if using) and hot broth to the pot, stir to combine, and bring to a boil. Reduce the heat to a steady simmer, cover, and cook for 45 to 50 minutes, stirring every 15 minutes or so, or until the farro is tender (it will naturally be slightly chewy in center) and the risotto is thick.
Note: I like to remove the lid in the final 5 to 10 minutes of cooking, which promotes thickening and helps me more easily monitor the texture (i.e. if a fair amount of liquid is remaining, you can increase the heat slightly to reduce, etc.).
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Over low heat, add the grated parmigiano-reggiano cheese and lemon juice and stir to combine. Fold in the thawed peas. Season to taste with kosher salt and freshly ground pepper. If the risotto tastes at all flat, you most likely need to add another generous sprinkle or two of salt.
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Remove the pot from heat, cover, and allow the risotto to sit for 5 minutes before serving. This extra step helps thicken and release additional starches, and in my experience, results in an improved and more creamy ‘classic risotto-like’ texture. Remove and discard the parmigiano-reggiano rind, if using.
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Serve the risotto in pre-warmed bowls. Garnish with fresh thyme leaves, finely chopped parsley, and freshly grated parmigiano-reggiano cheese, as desired.
Video
We hope this comprehensive guide inspires you to try your hand at this incredibly satisfying Easy No-Stir Mushroom Farro Risotto. It’s a testament to how simple techniques and wholesome ingredients can come together to create a dish that is both deeply comforting and wonderfully nutritious. Enjoy the process, and savor every creamy, chewy, mushroom-packed bite!