Wild Mushroom Farro Risotto (Farrotto)

Wild Mushroom Farro Risotto (Farrotto)
Soak 30 m
Prep 15 m
Cook 56 m



  1. 1 of 3 Soak farro in cold water for 30 minutes. Drain. Set aside. In a lidded pot, heat broth and 2 cups water.
  2. 2 of 3 In a large saute pan, heat 1 tbsp of the butter and the olive oil over medium-high heat. Add mushrooms. Cook 10 minutes, stirring a couple times. Mix in remaining 1 tbsp butter, the shallots and thyme. Cook 3 minutes. Stir in drained farro and wine. Cook 3 minutes.
  3. 3 of 3 Reduce heat to medium. Pour in 1/2 cup of the heated broth; cook until mostly evaporated. Add remaining broth in 1/2-cup increments until farro is tender, 30 to 40 minutes. Stir in parsley, salt and pepper. Top with goat cheese, if desired.
Nutrition Information for Wild Mushroom Farro Risotto (Farrotto)
Servings Per Recipe:
Per Serving: 763 mg sodium, 13 g pro., 348 kcal cal., 46 g carb., 4 g sat. fat, 15 mg chol., 11 g Fat, total, 8 g fiber