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–+ servings

Farro Risotto with Mushrooms and Peas

Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4

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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