This mushroom farro risotto, or farrotto, is hearty, bursting with mushroom flavor and fresh herbs, and uses my favorite no-stir cooking method.
Since spring is at least three months away (welcome to the midwest), I’m excited to bring you all another cozy, healthier dinner to hold us over on these dark cold days. If you live in a warm climate, bless you. And, also, can I come visit?
Nothing says cozy comfort food like a big pot of mushroom farro risotto. As an Italian, risotto is near and dear to my heart. While it’s fun to indulge in a classic risotto every now and then, I might love farro risotto even more!
Farro risotto is hearty, more nutritious, much more forgiving, and offers a wonderful chewy texture that I can’t seem to get enough of.
This mushroom farro risotto is creamy, bursting with mushroom and fresh herb flavor, and uses my favorite no-stir cooking method. I love mushrooms any day of the year, but I particularly appreciate them during this season. Their meaty and rich flavor tides me over. Just before serving, we’ll stir in frozen thawed peas for some color!
I’ve teamed up with my long-time friends at Bob’s Red Mill, who produce my favorite organic farro, for today’s recipe. In case you’re unfamiliar with this grain, I’m covering all the basics below, including what it is, what makes Bob’s Red Mill farro special, and how to prepare it.
If you haven’t tried your hand at farro risotto (or classic risotto!), I hope you’ll give this recipe a try! It’s a winner! For more guidance, be sure to check out the recipe video as well.
