Creamy Parmesan Farrotto with Mushrooms (Farro Risotto)

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Jump to RecipeA skillet of mushroom farro risotto.

Farrotto is a more nutritious way to make your classic mushroom risotto. Similar to a traditional risotto but farro risotto has a richer, chewy texture that works wonderful in this dish.

How to use farro to make risotto?

To use farro in risotto you just swap out the arborio rice for farro. If cooks similarly to the short grain rice. Traditionally when making risotto, you add the liquid a little bit at a time. When cooking with farro I have found it is easier to just add all the liquid and let it simmer. It still end up with a creamy texture, but with half of the work.

Farrotto in a large skillet.

Is farro gluten free?

No, farro is a type of a wheat so it does contain gluten.

Jar of dry farro.

How to make crispy mushroom?

There are a good amount of crispy mushrooms in this recipe. To make them crispy, use a separate pan and then add them to the risotto at the end. When making the mushrooms you want to use a large pan to fit as many mushrooms at once in a single layer. If you can’t fit all your mushrooms in a pan just make them in 2 batches.

Do you need wine to make risotto?

This recipe does not use wine to make the risotto. It is very common for recipes to use wine to deglaze the pan before adding in the rice. It is not necessary so I have skipped this step. One less ingredient you need for this recipe!

Creamy Parmesan Farrotto with Mushrooms (Farro Risotto)

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A skillet of mushroom farro risotto.
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  • 4 cups of vegetable broth
  • 1 tbsp olive oil
  • 2 shallots (about 3/4 cup), sliced
  • 1/2 tsp salt
  • 1 1/2 cups of farro
  • 1/2 cup (1oz, 28g) grated parmesan, plus more for topping
  • 1/4 cup chopped fresh parsley


  • 1 lb mushroom (Any type of mushrooms work here. I love using baby bella and maitake)
  • 2 tbsp olive oil
  • 1 garlic clove, minced
  • 1 tbsp butter
  • 1/4 tsp dried thyme
  • 1/2 tsp salt


  1. In a large pot heat olive oil over medium heat. Add shallot and salt, cook for 5 minutes or until softened.
  2. Add in farro and toast for 1 minute. Add the broth to the pan. Bring to a boil and then simmer, uncovered, for 25-30 minutes.
  3. While the farro is cooking, cook the mushrooms. Heat olive oil over medium-high heat. When the oil is hot add the mushrooms and cook for about 4 minutes. Toss the mushrooms and cook another 4 minutes. The secret to browning mushrooms is to let them sit, don’t stir them around too much. (If your pan is too crowded make them in 2 batches)
  4. Turn down the heat to low. (If you made them in 2 batches, add all the mushrooms back to the pan at this point.) Add garlic, butter, thyme, and salt. Toss mushroom and cook for an additional 2 minutes.
  5. When your farro is done cooking, turn off the heat and add in the parmesan, half of the mushrooms, and half of the parsley. Taste and adjust as needed. I typically add another 1/2 tsp of salt at this point.
  6. Ready to serve! Add farro to a bowl, top with the rest of the crispy mushrooms, parsley, and extra parmesan.


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