Creamy, dreamy, and almost decadent, this risotto has zero the guilt and one hundred percent the flavor. As the season changes, our bodies start to naturally gravitate to warmer more hearty dishes to sustain us and heat us from the inside out. Typically risotto is full of cheese and white rice, yet this version contains farro, a more hearty and nutrient-rich grain. Earthy mushrooms, a touch of truffle oil, and a light dusting of parm make this dish your new go-to comfort food that will leave you feeling warm, satisfied, and well nourished.
This dish was inspired by Marissa Lippert of Nourish Kitchen and Table who was recently featured in Meet The Makers Series!
Mushrooms are often overlooked for their nutritional content, but they are one of the few foods that naturally contain vitamin D. Mushrooms are also rich in copper and phosphorous, nutrients that are important for skeletal health. Farro is an ancient whole grain with Italian roots. It is a complex carbohydrate that is rich in fiber, magnesium, and B vitamins. For easier digestibility, consider soaking the farro for 8-12 hours and then rinsing prior to cooking.
Mushroom Farro Risotto
- 1 tbsp olive oil
- 1 white onion, chopped
- 3 ribs celery, chopped
- 2 cloves garlic, minced
- 2 cups cremini mushrooms, cleaned and chopped
- 1 1/2 cups farro (optionally soaked for 8-12 hours and rinsed)
- 2 tsps fresh thyme leaves plus additional for garnish
- 3 cups vegetable or mushroom stock
- freshly ground black pepper
- truffle oil
- 1/2 -3/4 cup parmesan cheese, grated
- Over medium heat, warm olive oil in a dutch oven or large pot. Add onion and celery and sauté for 5 minutes until the vegetables begin to turn translucent. Add garlic, mushrooms, and farro and continue cooking for another 2 minutes.
- Pour in stock, a pinch of salt, freshly ground pepper, and thyme. Bring liquid to a boil and reduce to a simmer. Partially cover and cook for 30 to 45 minutes or until farro is tender to the bite and liquid is absorbed. (If farro is tender, but liquid is still present, cook uncovered for an additional 5-10 minutes to help liquid evaporate.) Turn off heat, cover, and allow farro to sit for 5 minutes.
- Transfer farro mushroom mixture to a bowl, fluff with a fork and drizzle with truffle oil, thyme, and a good dusting of parm.
Best served warm