Farro Risotto with Mushrooms and Peas
Farro Risotto with Mushrooms and Peas
Ingredients
- 1 cup farro rinsed
- 4 cups low-sodium vegetable broth warmed
- 8 oz mixed mushrooms sliced
- 1 cup frozen peas
- 1 onion diced
- 3 cloves garlic minced
- 1/2 cup dry white wine optional
- 3 tablespoons olive oil
- 1/4 cup Parmesan cheese grated
- 2 tablespoons fresh parsley chopped
- Salt and pepper to taste
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Cook mushrooms until golden, about 6 minutes. Set aside.
- Heat remaining oil in a large saucepan over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and farro, stirring for 1 minute.
- Add wine if using, stirring until absorbed.
- Add warm broth one ladle at a time, stirring frequently.
- Continue for 35-40 minutes until farro is creamy and tender.
- Stir in mushrooms, peas, and Parmesan.
- Garnish with parsley before serving.
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