Mushroom Farro Risotto

March 13, 2020

Mushroom Farro Risotto

Delicious and filling.

Mushroom Farro Risotto

Use any kind of mushrooms you like in this risotto.


  • Well Seasoned Olive Oil. for cooking
  • 2 Tbsp. Butter
  • 1 Onion, finely chopped
  • 1 cup Farro
  • 5 cups Chicken Stock
  • 2 cups chopped Mushroom (button, brown, Portobello) or 1 cup dried mushrooms, rehydrated in boiling water
  • 1 Garlic Clove, crushed
    • *Available from Well Seasoned


  1. In a medium pot, heat a drizzle of oil with a tablespoon of butter over medium heat and sauté the onion for a few minutes until it's soft and translucent. Add the faro and cook for another minute, then pour in about a cup of stock or other liquid.
  2. Cook, stirring often, until most of the liquid has been absorbed. Add another cup and cook in the same way, adding stock and stirring until all the stock is absorbed. It should take almost an hour.
  3. Meanwhile, heat another drizzle of oil and the remaining tablespoon of butter in a larges skillet and sauté the mushrooms until they release their moisture and start to turn golden. Stir into the risotto and season with salt and pepper.

Serves 4-6

Prep Time: 15 Minutes

Cook time: 1 Hour and 15 Min

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