Herb Wild Mushroom Farrotto

Herb Wild Mushroom Farrotto
  • Difficulty:

  • Prep Time:

  • Total Time:

    1h 20m
  • Servings:

    4 - 6


Preparing farro in the style of risotto gives it a creamier texture.


  • 4 tbsp butter, divided
  • 1 small shallot, finely chopped
  • 16 oz assorted wild mushrooms, sliced
  • 1 tsp fresh rosemary, chopped
  • 1 tsp fresh sage, chopped
  • 1 tsp fresh thyme, chopped
  • ½ tsp minced garlic
  • ½ tsp kosher salt
  • ¼ tsp ground black pepper
  • 1 ½ cups farro
  • ½ cup dry white wine
  • 4 cups low sodium chicken or vegetable broth, hot
  • ½ cup freshly grated parmesan cheese, plus additional for serving, if desired
  • ¼ cup parsley, chopped


  1. Melt 2 tablespoons butter in a 3-quart sauce pan over medium heat. Add shallot, mushrooms, rosemary, sage, thyme, garlic, salt and pepper; cook 5-9 minutes until mushrooms are tender and release juices; remove from pan.
  2. Add remaining butter and farro to the pot; cook 2 minutes, stirring frequently.
  3. Add about a half cup of broth and wine, stirring occassionally until almost completely absorbed. Continue adding broth in 1 cup increments, stirring and allowing to absorb before adding next amount, until farro is creamy and tender about 50-60 minutes. Stir in mushrooms, Parmesan cheese and parsley; adjust seasoning to taste. Serve with additional cheese if desired.
  4. Refrigerate leftovers.
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