You’ve probably had traditional risotto in a restaurant, simmering low and slow until the rice has perfectly absorbed the flavorful liquid. Well, what if I told you you could make risotto at home without constantly stirring and meticulously watching it? By using farro, you can enjoy this cheesy, savory, mushroom-packed risotto at home with very little effort. It’s basically mac and cheese for adults, but it’s better because it’s hearty and filled with nutrients. This version takes the classic ingredients like onion and garlic and pairs them with sweet peas and savory mushrooms. This contrast in flavors creates an unexpected and exciting flavor profile that will keep you coming back for more, bite after bite.
Here’s what you’ll need
This healthy risotto features only 9 main ingredients, which together pack in loads of nutrients and flavor.
Unsalted Butter: Be sure to use unsalted butter, as we’ll be adding salt later. You can use extra-virgin olive oil, but butter provides the same rich flavor without weighing down the dish. Onion and Garlic: The base of any good risotto! Mushrooms: You can use whatever type of mushroom you prefer – I used button mushrooms, but portobello and shiitake would also be great! Thyme: Finely chopped fresh thyme adds a tasty herby flavor. You can also use dried thyme in a pinch. Farro: You can find farro in the dry goods section of the grocery store, near the rice and quinoa! Vegetable Broth: To make the farro extra flavorful, we’re using 3 cups of vegetable broth (as opposed to water). Homemade vegetable broth or store-bought work fine. Parmesan Cheese: Parmesan is a non-negotiable ingredient in risotto. Aim for freshly grated parmesan rather than powdery parmesan. Peas: Frozen petite peas are my favorite, but any type of frozen pea works.
Easy Farro risotto is actually easy to make
All in all, this farro risotto is a pretty low-maintenance one-pan dinner. Step 1: Sauté The VeggiesMelt the butter in a large skillet over medium heat. Add the onion, garlic, mushrooms, and thyme. Cook, stirring often, until the onion is soft and the mushrooms have sweat out their moisture. Step 2: Add The FarroAdd the uncooked farro to the pan, stirring to combine. Let it toast for about 2 minutes. Step 3: Let It SimmerAdd the vegetable broth, cover, and cook until the farro is tender but still a little chewy, about 40 to 45 minutes. Step 4: Assemble and ServeStir in the parmesan so it melts, and then stir in the frozen peas. Season generously with salt and black pepper to taste, and serve immediately.
Add-ons to try
Want to add some additional flavors to your risotto? Here are some quick and easy herbs, flavorings, and veggies that you can add!
Other herbs, like rosemary, basil, or parsley, can be added at the end to avoid overcooking them. Lemon juice (or even some fresh lemon zest!) can be added when you throw in the frozen peas. More veggies, like diced green pepper, spinach, or tomatoes, can be sauteed alongside the onion and mushrooms. Spinach can be stirred in at the end. Add truffle oil, like we do in this truffle risotto.
